Buffalo Lemon Pepper Chicken Orzo Soup
Chef Christian Gill
8
20 minutes
60 minutes
Mediterranean
Soup
A perfect soup for summer, fall, or winter. Light and lip smackin'.
Ingredients
- 2lbs Chicken Breasts
- 2 tbsp Spiceology’s Buffalo Lemon Pepper Blend
- 3 cups Celery (thinly diced)
- 3 cups Carrots (small dice)
- 2 cups White Onion (small dice)
- 1/8 cup Garlic Cloves (thinly sliced)
- 2.5 qts Chicken Stock
- 1lb bag Orzo Pasta (uncooked)
- 1 tbsp Kosher Salt
- Juice of 2 Lemons
- 1 tbsp Extra Virgin Olive Oil
- 1.5 cups Italian Flat Leaf Parsley
Directions
In a large stock pot, heat extra virgin olive oil to a shimmer. Add garlic and sauté for two minutes before adding the remaining vegetables. Sautee for 3-5 minutes until they gain color and become fragrant.
Stir in 2 tbsp of Spiceology Buffalo Lemon Pepper. Add 1 quart of chicken stock and bring to a boil.
Once boiling, add raw chicken breasts. Reduce heat to medium low and cook for 15 minutes.
Remove chicken from the pot and shred. Return to the pot and return to a boil. Add remaining stock and salt.
In a separate pot, cook Orzo to al dente per the directions on the box. Strain, shock with ice water, and add to the soup pot.
Squeeze lemons into the soup while simmering and add fresh chopped parsley.
Reduce heat to a simmer for 5 more minutes then turn off heat.
Serve with parsley and Buffalo Lemon Pepper as a garnish.
Recipe Products
Blend
Buffalo Lemon Pepper Seasoning
Key Ingredients
Cayenne Pepper, Citric Acid, Garlic Granules, Onion Granules, Lemon Peel Powder