Ingredients
Scale
- 4 cans (14.5 oz cans) of chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup orzo pasta, uncooked
- 3/4 cup light cream
- 1/2 cup fresh grated Parmesan cheese
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup white apple vinegar
- 4 garlic cloves, grated
- 1 shallot, finely diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/4 teaspoons salt
- 3 oz jar of capers, drained
- 1 tablespoon olive oil
Instructions
- In a small pan, heat olive oil over medium-high heat. Add drained capers, cover with foil, and cook for about 5 minutes. Transfer to a paper towel-lined plate.
- In a large pot, melt butter over medium heat. Sauté shallots for 2–3 minutes, then add garlic and cook for another minute. Sprinkle in flour and stir for 30 seconds.
- Pour in chicken broth and white apple vinegar; season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes after adding light cream and Parmesan.
- Stir in uncooked orzo, shredded chicken, lemon zest, and juice. Cook uncovered for 10 minutes while stirring frequently.
- Serve hot, garnished with fried capers and extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 390
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg