It’s the ideal soup for the “shoulder season,” that still-fall-but-not-quite-winter time of year when you still see daytime highs in the 70s, and early morning lows in the 40s – or at least we do down here in Alabama. It’s my favorite time of year for outdoor fun and activity. As much as I love to cook, I’d much rather spend a little more time outdoors, catching the last few bits of warm sunlight before the promise of winter sets in. All that outdoor time gets in the way of my kitchen time, and sometimes – I just need a quick fix for dinner. Once again, Cooking Light offers the perfect excuse to bypass all that prep time with our ready-made Lemon Chicken Orzo Soup.
It’s hearty, but light… full of plump, juicy chicken breast and earthy-sweet carrots, which simmer slowly in a lemon-infused broth, building a deep, flavor-packed base that’s thickened with tender orzo pasta. Garlic, fresh parsley, and mint brighten this dish with the flavors of the Mediterranean, made rich with a touch of sweet cream butter. Enjoy with a crusty slice of whole grain bread, a handful of fresh herbs, or an extra slice of fresh lemon, and serve with a crisp, green salad. A healthy mealtime solution the whole family will love. Now get outside and soak up some of that vitamin D-rich sunshine!