Lemon Orzo Soup with Chicken
and vegetable sticks / ranch dressing

Name: Lemon Orzo Soup with Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Cilantro leaves, finely chopped; 1 Tbsp Chives (opt), finely chopped; 2 Tbsp Mayonnaise; 1 tsp Vinegar, white wine; 1/4 cup Sour cream (sub plain or Greek yogurt); 1/2 tsp Dill, dried (opt); 1/4 tsp Garlic powder; 1/2 Onions, medium, diced; 1/2 Rotisserie chicken, meat shredded; 1 Tbsp Oil, olive; 1/2 tsp Thyme, dried; 3 1/2 cups Stock, any type; 2 Bay leaves; 3/4 cup Pasta, uncooked gluten-free orzo (sub any small gluten-free pasta shape); 1 Tbsp Lemon juice; 8 oz Cucumbers, sticks for dipping; 8 oz Carrots, baby; 1/2 cup Ranch Dressing (ingredients listed separately)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Lemon juice stirred in at the end of cooking gives this simple soup a bright, fresh flavor.
Smarts: If making the soup ahead (or planning on having leftovers), cook the orzo separately and stir it into the soup just before serving. The orzo will absorb most of the liquid if combined too far ahead of time.

Ingredients

Metric

Servings:

Ranch Dressing:

Cilantro leaves - 1 Tbsp , finely chopped
Chives (opt) - 1 Tbsp , finely chopped
Mayonnaise - 2 Tbsp
Vinegar, white wine - 1 tsp
Sour cream - 1/4 cup (sub plain or Greek yogurt)
Dill, dried (opt) - 1/2 tsp
Garlic powder - 1/4 tsp

Lemon Orzo Soup with Chicken:

Onions, medium - 1/2 , diced
Rotisserie chicken - 1/2 , meat shredded
Oil, olive - 1 Tbsp
Thyme, dried - 1/2 tsp
Stock, any type - 3 1/2 cups
Bay leaves - 2
Pasta, uncooked gluten-free orzo - 3/4 cup (sub any small gluten-free pasta shape)
Lemon juice - 1 Tbsp

Vegetable Sticks and Ranch Dressing:

Cucumbers - 8 oz , sticks for dipping
Carrots, baby - 8 oz
Ranch Dressing (ingredients listed separately) - 1/2 cup

Prep

Onions - Chop onions. (Can be done up to 5 days ahead)
Make ranch dressing - Skip if dressing was made ahead for Tuesday. Finely chop cilantro and chives. Combine cilantro, chives, mayonnaise, vinegar, sour cream, dried dill, and garlic powder. Add a splash of water or milk if the dressing is too thick. (Can be done up to 4 days ahead)
Rotisserie chicken - Skip if meat was shredded ahead for Tuesday. Take meat off the bone and shred with a knife. (Can be done up to 3 days ahead)
Cucumbers - Slice cucumbers into sticks for dipping. (Can be done 1 day ahead)

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Make

Heat a Dutch oven over medium heat. Add oil and then onions. Saute onions until tender, 3 to 4 minutes.
Add thyme and saute for 1 minute more.
Pour stock over onions and add bay leaves. Bring to a simmer.
When soup is simmering, add orzo. Simmer until orzo is tender, ~10 minutes.
Turn off heat under soup and stir in chicken and lemon juice. Season with some salt.
Serve soup with cucumbers and carrots on the side for dipping in dressing. Enjoy!

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