Rotisserie Chicken Orzo Soup
 
Prep time
Cook time
Total time
 
Made with a rotisserie chicken, fresh veggies, orzo, and a squeeze of lemon, it's perfect for a delicious and comforting dinner on a cold fall or winter day.
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Recipe type: Dinner/Soup
Serves: 6-8
Ingredients
  • ¼ cup butter
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 garlic segment, minced
  • 4 stalks celery, sliced
  • 4-5 large carrots, peeled and sliced
  • 1 Rotisserie chicken with breast meat removed (See step-by-step photos.)
  • 8-10 cups water
  • 3-4 tsp chicken bouillon granules
  • 1½ cups orzo pasta, uncooked
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp sugar
  • Salt and pepper to taste
Instructions
  1. In a large stockpot or soup pot, melt the butter with the olive oil, and then add the onion, celery, and carrots. Make sure to salt and pepper the vegetables. Sauté for 3-4 minutes.
  2. Next, add the minced garlic and sauté for 1-2 more minutes.
  3. Add the rotisserie chicken, water, and chicken bouillon. Bring to a boil. Turn down the heat and simmer for 30 minutes. Taste the soup, and if needed, add more chicken bouillon, starting with 1 tsp.
  4. Take the rotisserie chicken out, debone it, and shred the meat. Be careful when taking the chicken out. It will be hot, so make sure to let it cool down enough before you begin deboning and shredding the meat.
  5. Next, add the shredded chicken to the broth and bring to a boil.
  6. Once the water is boiling, add the orzo pasta and continue boiling for 10-15 minutes or until the pasta is tender. You can add more water at this point if the soup is too thick after cooking the pasta. Start with 1 cup water, and add more water until it has reached the consistency you like.
  7. Next, add in the sugar, lemon juice, and salt and pepper to taste.
  8. You can also add in fresh or dried parsley for garnish and flavor.
  9. Serve and enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/rotisserie-chicken-orzo-soup/