A word from our chef: During the fall and winter growing up, my mother would make this once a week. The whole house smelled beautiful from the broth and lemon. Every time I make it, it takes me back.
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- Add first 8 ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately 60 to 90 minutes.
- Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a large bowl. Return the strained broth to the stockpot and bring to a boil.
- Add the orzo pasta and cook, uncovered for approximately 10 to 12 minutes until tender.