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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Asian Chicken Lollipops

Recipe courtesy of Guy Fieri

General Gilbert's California Fried Chicken with Pan Gravy

Recipe courtesy of Melissa Gilbert

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Easy Chicken Mole

Recipe courtesy of Marcela Valladolid

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.