Orzo is a short grain pasta that I think is absolutely perfect for soup. They are slightly larger than a grain of rice in size and go great with veggies or meat. In this soup I have a bit of both in carrots and celery and also chicken sausage.
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I think the star of this soup however is the lemon. This recipe has very little ingredients and in this case it is a good thing. The lemon taste comes through as the citric acid hits my tongue with that hint of sour that offsets and gives the soup a much more lively taste. After a bowl of this I feel satisfied and am not quenching anything sweet or sour for hours. The kids really like this soup, and smaller kids have no problem handling a spoonful of orzo (whereas other pastas might present some issues). The added Carrots and celery give it a little crunch in texture.
- 1 Lb of Chicken Sausage , casing removed
- 2 Cups of Uncooked Orzo
- 1 - 2 Whole Lemon Juice
- 3 Carrots, chopped
- 1 Whole Bunch of Celery, chopped
- 1 Onion, chopped
- 2 Garlic Cloves
- 2 Shallots
- 32 Ounces of Chicken Broth - Low Sodium
- 32 Ounces of Vegetable Broth - Low Sodium
- Salt/Pepper to taste
- 2 Tablespoon of Olive Oil
- Dry celery
- Heat olive oil in a large pot over medium heat.
- Cook and stir carrots, celery, and onion in hot oil until soften for about 8 minutes.
- Add garlic and shallots, cook for about 1 minute.
- Add chicken sausage and cook for about 3 minutes then add broth. Bring to a simmer and cook until the chicken is cooked through for about 25 minutes
- Meanwhile, cook Orzo separately according to packaging. Drain and put aside
- Add lemon juice, salt/pepper
- Place orzo and soup in a bowl. Sprinkle with dry celery