Recipe courtesy of Jeff Mauro
Total:
1 hr 5 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.

Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.

Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.

IDEAS YOU'LL LOVE

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Soup

Recipe courtesy of Ina Garten

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Lemon Chicken

Recipe courtesy of Rachael Ray

Lemon Chicken with Croutons

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Gina's Orzo Salad

Recipe courtesy of The Neelys

Chicken Marsala

Recipe courtesy of Robert Irvine

Roasted Lemon Chicken Legs

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking