Chicken Noodle Soup with Fresh Herbs and Orzo Pasta Recipe
(makes 12 servings)
16 cups canned low fat, low sodium chicken broth
1 ea 3 pound chicken, roasted (see roasted chicken recipe), meat pulled and chopped
1/2 cup chopped onion
2 cups carrots, peeled, thinly sliced
2 cups celery stalks, sliced
2 tb butter spread such as “I can’t believe it’s not butter”
1 cup sliced mushrooms
1 tb fresh lemon juice
8 oz uncooked orzo pasta
1/2 cup finely chopped fresh parsley
Kosher salt to taste
- Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
- Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in Orzo and parsley.
- Simmer until pasta is tender, about 10 minutes. Season soup to taste with salt and pepper.