Buffalo Lemon Pepper Chicken Orzo Soup

Chef Christian Gill

Servings

8

Prep Time

20 minutes

Cook Time

60 minutes

Cuisine

Mediterranean

Category

Soup

A perfect soup for summer, fall, or winter. Light and lip smackin'.

Buffalo Lemon Pepper Chicken Orzo Soup

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

  1. In a large stock pot, heat Evoo to a shimmer. Add garlic and saute for two minutes before adding the remaining vegetables. Sautee for 3-5 minutes until they gain color and become fragrant.

  2. Stir in Spiceology's Buffalo Lemon Pepper. Add 1 quart of chicken stock and bring to a boil.

  3. Once boiling, add raw chicken breasts. Reduce heat to medium low and cook for 15 minutes.

  4. Remove chicken from the pot and shred. Return to the pot and return to a boil. Add remaining stock and salt.

  5. 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.

  6. Squeeze lemons into the soup while simmering and add fresh chopped parsley.

  7. Reduce heat to a simmer for 5 more minutes then turn off heat.

  8. 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