CREAMY CHICKEN AND LEMON SOUP
In collaboration with
Hubert Cormier, Nutritionniste
1-2
Portions
5 min
Prepping
5 min
Cooking
Recipe
Easy
Ingredients
- 2 cups Exceldor chicken thighs, cooked and shredded
- 2 tbsp unsalted butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 sprig celery, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried rosemary
- 6 cups sodium-reduced chicken broth
- 1 cup orzo
- 1 cup cooking cream 15% M.F.
- 1 cup coarsely chopped kale
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- Salt and pepper to taste
Directions
Click the steps to erase them.
- Melt the butter in a large saucepan over medium heat. Then add the onion, carrots, celery, and garlic and cook for 5 minutes.
- Add the bay leaves, dried herbs and spices and continue cooking for 1 minute. Add in the chicken broth and bring to a boil. Simmer for 15 minutes.
- Add the orzo to the saucepan and simmer until al dente, about 10 minutes. Add the cooked shredded chicken, cream and chopped kale to the recipe and cook for a further 5 minutes.
- Remove from the heat and add in the lemon juice and zest into the homemade soup. If desired, garnish the soup with chopped fresh parsley.