Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup
Total Time

30 min.

Serving & Size

250 mL

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Orzo (rice-shaped pasta), uncooked 170 g 6 ounces
Campbell’s® Savoury Chicken Concentrated Soup Base
1 L
4 cups

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

Water 1 L 4 cups
Vegetable oil 30 mL 2 tbsp
Onion, chopped 250 mL 1 cup
Carrot, chopped 250 mL 1 cup
Celery, chopped 250 mL 1 cup
Chicken breast, cooked and shredded 340 g 3/4 lb
Fresh flat-leaf parsley, chopped 60 mL 1/4 cup
Lemon rind, grated 15 mL 1 tbsp
Lemon juice, fresh 1 lemon 1 lemon
Coarsely cracked black pepper (optional)
1. Cook orzo according to package instructions. Drain, rinse with cold water and set aside.
2. Reconstitute Campbell's® Savoury Chicken Concentrated Soup Base with water according to package instructions.
3. In a stock pot, heat vegetable oil on medium-high heat until hot but not smoking.
4. Add onions and cook until translucent.
5. Add carrots and celery and stir to coat. Heat for 5 minutes until slightly softened.
6. Add the reconstituted Campbell's Savoury Chicken Concentrated Soup Base. Slowly bring to a boil.
7. Simmer for 15 minutes. Add the shredded chicken, cooked orzo, flat leaf parsley, lemon rind and lemon juice.
8. Finish with coarsely cracked black pepper, to taste.

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