Shredded Chicken Lemon & Orzo Soup

Shredded Chicken Lemon & Orzo Soup

Shredded Chicken Lemon & Orzo Soup

Shredded Chicken Lemon & Orzo Soup

Shredded Chicken Lemon & Orzo Soup

Course Soup
Servings 12

Ingredients
  

  • 3 cup Sysco Imperial Shredded Chicken Tenderloin
  • 2 tbsp Arrezzio Imperial olive oil
  • 5 each Imperial Fresh celery ribs, diced
  • 4 each Imperial Fresh carrots, diced
  • 1 each Imperial Fresh large white onion, diced
  • 3 each Imperial Fresh garlic cloves, minced
  • 2 cup Tuscan kale, stemmed and thinly sliced
  • 1/4 cup Sysco Classic sherry cooking wine
  • 2 1/2 qt. Sysco Classic chicken stock
  • 1 tbsp Imperial Fresh thyme, chopped
  • 2 cup Sysco Classic chickpeas, drained and rinsed
  • 1 cup Sysco Natural lemon juice
  • 2 tbsp Imperial Fresh lemon zest
  • 1 tbsp Sysco Classic kosher salt
  • 1/2 tsp Imperial/McCormick ground black pepper
  • 3 cup Pasta LaBella cooked orzo
  • 1/4 cup Imperial Fresh tarragon leaves
  • 12 slices Imperial Fresh Lemon wedges
  • 6 each Block & Barrel Baguette, halved

Instructions
 

  • Heat oil in a saucepot over medium-high heat. Add celery,carrots and onion; cook until tender, about 10 minutes, stirringoccasionally.
  • Add garlic and kale; cook until wilted and fragrant,about 2 minutes, stirring occasionally. Deglaze saucepot withsherry, stirring constantly.
  • Add stock and thyme; heat to a simmer. Reduce heat tomedium-low; simmer 15 minutes, stirring occasionally.
  • Add Sysco Imperial Shredded Chicken Tenderloin, chickpeas,lemon juice and zest, salt and pepper; cook until heatedthrough, about 10 minutes, stirring occasionally
  • Holdwarm in a steam table for service. Makes about 16 cups.
  • To serve, fill serving bowl with the orzo and soup; garnishwith tarragon, lemon wedge and serve with a baguette.
Keyword Shredded Chicken Lemon & Orzo Soup, the edge
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