Thanks to Matt Coate, GM of Zoe's Kitchen in Plano for this great recipe!
Zoes Kitchen Chicken and Orzo Soup
1 whole chicken
6 quarts water
2 TBSP Salt
1.5 tsp Black Pepper
1/2 Whole yellow onion
1 Celery stalk end
1.5 TBSP of Zoës Spice of Life ((Or use a dash of salt, pepper, oregano, parsley and garlic salt, to taste))
2 oz. Chicken base
1 yellow onion chopped
1 lb. carrots sliced
1 bunch celery chopped
5 cups cooked orzo pasta
¼ cup lemon juice
Place whole chicken, water, salt, black pepper, whole peeled onion, and celery end in a stock pot. Set a timer for 1 hour and 15 minutes.
Once boiling, set heat to low, cover with lid and continue to cook.
When timer beeps, remove chicken; place in refrigerator to cool.
Remove and discard whole onion and celery end.
Add Zoës Spice of Life, chicken base, chopped onion, sliced carrots, chopped celery, and lemon juice to chicken stock. Return to a simmer, reduce heat, cover and cook on medium heat for 20 minutes.
After 20 minutes taste celery and carrots to make sure they are cooked through. They should be soft. If done, turn off heat, and add cooked orzo.
Remove chicken from refrigerator. Debone, remove all skin and fat, and shred chicken by hand.
Add chicken to soup mixture, stir until combined, serve hot, and enjoy.
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