Lemon Chicken Soup with Orzo

This recipe is closely adapted from one in the December-January 2011 issue of Mary Janes Farm magazine.  Of course, as with all soups... this is just a suggestion and you can make it all your own as I did.  :)

I will add a picture soon!

Lemon Chicken Soup with Orzo

• 4 1/2 cups chicken broth*
• 3/4 Cup orzo pasta
• 1 Cup shredded or cubed cooked chicken
• zest of 1 lemon
• juice of 1/2 lemon
• 1/4 tsp. dried dill (more if you desire) or fresh dill if available
• 1 cup milk** (optional)
• salt and pepper (salt may not be needed if you use a purchased chicken broth)

Bring chicken broth to a strong simmer, almost a boil.  Add the orzo.  Cook five minutes, stirring once in awhile.

Add the chicken, lemon zest, lemon juice, and dill if you use it.  Add milk, slowly simmer for at least 20 minutes.  Add salt and pepper to taste.  I like lots of pepper with lemon.

I found this tasted even better when reheated later.

*I made my own stock starting with a whole chicken so I actually had more than 4 1/2 cups as well as more than 1 cup cooked chicken.

**The original recipe called for 2 cups of milk but I only use one.  I also make it without adding the milk.