Recipe provided by “Cookin’ Savvy”
Servings: 4-6
Ingredients:
- 2 carrots
- 2 celery stalks
- 3 tablespoons butter
- 2 cups cooked, chopped chicken
- 1/3 cup lemon juice
- 2 teaspoons lemon pepper
- 6 cups broth
- 1 cup orzo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sugar
- 1 cup heavy cream
- Salt and 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, then put it aside.
Once the carrots and celery are tender, pour in the broth and add the orzo. Stir in the garlic powder, onion powder, thyme, and sugar. Allow to simmer for 10 minutes, then introduce the chicken and cream, letting it simmer for an additional 5 minutes.
Season with salt and pepper to taste. Serve alongside cucumber sandwiches.
Editor’s Note: Explore more soup ideas at Culinary.net.
