Lemony Chicken-Orzo Soup with Dill Recipe
Serves 8 to 10
Place the chicken a large slow cooker. Top the chicken with the carrots, onion, garlic, 1 tsp. salt, garlic powder, onion powder, 1/4 tsp. black pepper, parsley, thyme and bay leaf. Pour the chicken broth into the slow cooker and stir to combine. Cover the slow cooker and cook on low for 6 to 8 hours, until the chicken and vegetables are tender but not overcooked.
When the soup is done cooking, discard the bay leaf and transfer the chicken to a cutting board. Remove and discard the skin, bones and any cartilage from the chicken. Pull the chicken into large chunks and return the pieces to the slow cooker. Stir in the cooked orzo, lemon juice and fresh dill and season to taste with salt and pepper. Cover the slow cooker and cook for 5 to 10 minutes, until the soup is heated through. Serve garnished with more dill.
From Real Food Slow Cooker Suppers by Samantha Skaggs, Page Street Publishing Co. 2016.