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.
