About
No better way to welcome the New Year than by avoiding the winter chill and settling in with a bowl of January Soup! Fluffy sweet potatoes, tender poached chicken, and hearty orzo all come together to make a stick-to-your-ribs soup! The bright notes of lemon evoke the promise of a good year to come! Ring in the New Year with January Soup and you'll find excuses to make it all the way through December!
Ingredients
- 1 large lemon
- 2 tablespoons olive oil
- 3 large shallots, thinly sliced
- 2 teaspoons fresh rosemary, chopped
- 8 cups unsalted chicken stock
- 2 medium sweet potatoes, peeled, cut into 3/4-inch cubes
- 3 chicken breasts, boneless and skinless
- 2 3/4 teaspoons kosher salt
- 3/4 cup orzo
- 1/4 cup fresh flat-leaf parsley, chopped, for garnish
Directions
Step 1 -Using a vegetable peeler, remove 6 (2-inch-long) lemon peels from the lemon.
Step 2 -In a small bowl, juice the lemon to produce 2 tablespoons of juice.
Step 3 -In a large Dutch oven over medium-high heat, add the olive oil.
Step 4 -Add the shallots and the rosemary and cook, while stirring occasionally, until the shallots are translucent, about 4-5 minutes.
Step 5 -Add the lemon peels, the chicken stock, and the sweet potatoes to the pot.
Step 6 -Increase the heat to high and bring the stock mixture to a boil.
Step 7 -Reduce the heat to medium.
Step 8 -Add the chicken and the salt to the pot and cook for 10 minutes.
Step 9 -Add the orzo to the pot and cook until the chicken reaches an internal temperature of 165 degrees F and the potatoes and orzo are tender, about 10 minutes.
Step 10 -Remove and discard the lemon peels.
Step 11 -Transfer the chicken to a cutting board and shred it with two forks.
Step 12 -Return the shredded chicken to the pot.
Step 13 -Add the lemon juice to the pot and stir to combine.
Step 14 -Ladle the soup into serving bowls.
Step 15 -Serve garnished with the parsley.
