![lemon chicken orzo soup](https://cdn.statically.io/img/www.southernliving.com/thmb/noA9AU6wBPtVSk5uvrBNIPizjRw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2622901_QFSHe_Lemony_Chicken_Soup_091-89a8c49343d340ca858595a33d5deb8b.jpg)
Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
This lemon chicken orzo soup is just what the doctor ordered for those cold, winter afternoons. Add a tossed green salad or hunk of warm, homemade bread, and settle into a spot by the fireplace.
A rotisserie chicken is a great solution when needing a quick and easy dinner, and one will also work well in this soup, making the prep time even shorter. If using pre-cooked chicken, add 3 cups towards the end of the recipe while the orzo cooks. This will give the chicken time to heat thoroughly.
![lemon chicken orzo soup in a dutch oven](https://www.southernliving.com/thmb/9mX91qokTK1D2YCGAGeyNT0xvXQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2622901_QFSHe_Lemony_Chicken_Soup_049-2e6fc07e9d0e4df0a2bedd7c02601c94.jpg)
Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
Ingredients
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1 large lemon
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2 Tbsp. olive oil
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3 large shallots, thinly sliced (about 1 cup)
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2 tsp. chopped fresh rosemary
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8 cups unsalted chicken stock
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2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
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3 (8-oz.) boneless, skinless chicken breasts
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2 3/4 tsp. kosher salt
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3/4 cup uncooked orzo
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1/4 cup chopped fresh flat-leaf parsley
Directions
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Peel and juice lemon:
Using a vegetable peeler, remove 6 (2-inch) lemon peel strips from lemon. Squeeze lemon to equal 2 tablespoons juice. Set aside strips and juice.
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Cook shallots:
Heat oil in a large Dutch oven over medium-high. Add shallots and rosemary. Cook, stirring occasionally, until translucent, 4 to 5 minutes.
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Add stock and potatoes:
Add lemon peel strips, stock, and potatoes. Bring to a boil over high; reduce heat to medium.
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Add chicken and orzo:
Add chicken and salt, and cook 10 minutes. Add orzo, and cook until a thermometer inserted in thickest part of chicken registers 165°F and potatoes and orzo are tender, about 10 minutes more.
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Shred chicken:
Remove and discard lemon peel strips. Remove and shred chicken; return to soup. Stir in lemon juice. Ladle soup into bowls; sprinkle evenly with chopped parsley.