Lemon Chicken Orzo Soup

Ingredients

• 1 large lemon
• 2 tablespoons olive oil
• 3 large shallots, thinly sliced (about 1 cup)
• 2 teaspoons chopped fresh rosemary
• 8 cups unsalted chicken stock
• 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
• 3 (8-oz.) boneless, skinless chicken breasts
• 2 3/4 teaspoons kosher salt
• 3/4 cup uncooked orzo
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

1. Peel and juice lemon: Using a vegetable peeler, remove 6 (2-inch) lemon peel strips from lemon. Squeeze lemon to equal 2 tablespoons juice. Set aside strips and juice.
2. Cook shallots: Heat oil in a large Dutch oven over medium-high. Add shallots and rosemary. Cook, stirring occasionally, until translucent, 4 to 5 minutes.
3. Add stock and potatoes: Add lemon peel strips, stock, and potatoes. Bring to a boil over high; reduce heat to medium.
4. Add chicken and orzo: Add chicken and salt, and cook 10 minutes. Add orzo, and cook until a thermometer inserted in thickest part of chicken registers 165°F and potatoes and orzo are tender, about 10 minutes more.
5. Shred chicken: Remove and discard lemon peel strips. Remove and shred chicken; return to soup. Stir in lemon juice. Ladle soup into bowls; sprinkle evenly with chopped parsley.