Recipe provided by “Cookin’ Savvy”
Yields: 4-6 servings
2 carrots
2 celery stalks
3 tablespoons of butter
2 cups of cooked, shredded chicken
1/3 cup of lemon juice
2 teaspoons of lemon pepper seasoning
6 cups of broth
1 cup of orzo pasta
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of dried thyme
1 tablespoon of sugar
1 cup of heavy cream
Salt, to taste
Pepper, to taste
Cucumber sandwiches, for serving
Begin by dicing the carrots and celery. In a pot, melt the butter and sauté the vegetables until softened.
In a separate bowl, combine the chicken with lemon juice and lemon pepper; set this mixture aside.
Once the carrots and celery are tender, pour in the broth and orzo. Then, add the garlic powder, onion powder, thyme, and sugar. Allow it to simmer for 10 minutes, then stir in the chicken and cream, simmering for an additional 5 minutes.
Season with salt and pepper according to your preference. Serve with cucumber sandwiches on the side.
Editor’s Note: Discover additional soup ideas at Culinary.net.
