What’s a guy to do when it’s raining cats and dogs in sunny SOCAL for 4 days in a row?! Make soup!
Both kids are sick, and all of a sudden the California version of winter as hit us and I’m not sure what do to with myself. I’ve gotta be honest, I was really excited to get the BBQ going over the weekend and start testing some new recipes for the blog. The BBQ and smoker are really my favorite, but this rain has other plans–so I got out the Dutch oven and busted out this delicious recipe.
I haven’t used a ton of citrus in soups, but you can never really go wrong with lemon chicken– so I figured that was a great place to start. Browning the chicken in herb butter and onions allowed the dish to develop flavor from the pan drippings, and then deglazing and adding chicken stock to slow cook until the chicken was shreddable provided the best of both worlds–tender and full of flavor!
This was the perfect dish to toss together and leave on the stove for dinner later, or you could even use your crockpot to slow cook the chicken and veggies and add the orzo to cook just a few minutes before serving to avoid it getting mushy.
The fresh pop of citrus from the lemon was a welcome change to winter comfort food. Enjoy, and eat your Hartt out!
- ½ white onion, diced
- 2 Tablespoons grass fed herb butter
- 2 pounds boneless skinless chicken breast
- ¼ cup dry white wine
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 6 cups Chicken Stock
- 2 bay leaves
- 1 sprig rosemary
- 2 Meyer lemons
- Salt and pepper to taste
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 cup orzo
- Handful fresh parsley, chopped
- Add Dutch oven or large pot to stove on medium-high heat. When pan is hot add grass fed butter and diced onions to brown for 2-3 minutes.
- Season chicken breasts with salt and pepper and add to the pan. Brown for 2-3 minutes on each side in the onions and butter. When chicken is browned, add wine to deglaze.
- Turn head to medium low and add onion powder, garlic powder, bay leaves and chicken stock. Top with sprig of rosemary and cover to simmer for 30 minutes.
- After 30 minutes, chicken should be shredded with a fork. Shred chicken and add the juice of one whole Meyer lemon. Thinly slice the additional lemon, add half of the slices of the pot to simmer and reserve the other half as garnish.
- Taste broth base, and salt and pepper as desired. Add chopped celery and carrots and simmer on medium-low heat for an additional 30 minutes.
- When carrots are fork tender, remove bay leaves and rosemary, add orzo and cover for additional 4-5 minutes until orzo is al dente.
- Serve hot with fresh chopped parsley.