Ingredients
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9 cups chicken stock
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2 teaspoons olive oil
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1 1/3 cups carrots, chopped
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1 cup celery, chopped
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1 teaspoon fresh thyme
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2 teaspoons salt
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1 rotisserie-cooked chicken, shredded (about 3 cups)
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8 ounces orzo pasta, uncooked
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1/4 cup fresh flat-leaf parsley, chopped
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2 1/2 teaspoons lemon rind, grated
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1/4 cup fresh lemon juice
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1/2 teaspoon black pepper, coarsely cracked
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1/4 cup romano cheese, grated
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1 1/3 cups onions, chopped
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1 garlic clove, minced
Instructions
- 1. Heat olive oil in a large dutch oven.
- 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
- 3. Add chicken stock and lemon juice. Bring to a boil.
- 4. Add chicken and orzo. Simmer until orzo is cooked thru.
- 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.