I think I could eat Panera everyday for lunch and never get sick of it. I literally love every soup and salad on their menu. Even though there are a million different lunch options in downtown Boston, I always find myself at the Panera conveniently located across from my office.
One of my favorite soups at Panera is the Lemon Chicken Orzo Soup. It is light and refreshing, even during the hot summer months. I don’t know about you, but I crave soup all year-round. What makes this one of my favorite summer soups is that it is not overly rich or heavy like some of my other favorites soups can be. And the lemon flavor is present, but not overpowering. What are your favorite soups to enjoy during the summer months?
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 celery stalk, sliced
- 8 cups chicken broth
- Zest of 2 lemons
- Juice of 2 lemons
- 1 bay leaf
- 8 oz. (1.5 cups) orzo
- 2 cups cooked shredded chicken
- ¼ cup chopped fresh parsley leaves
- Salt and pepper, to taste
- In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots and celery. Cook until tender, about 4-5 minutes. Add the chicken broth, lemon zest, lemon juice and bay leaf. Bring to a boil. Cover the pot and reduce to low heat. Cook for about 20 minutes.
- Add the shredded chicken and orzo. Cook for approximately 10 minutes or until the orzo is tender.
- Discard the bay leaf. Add the fresh parsley. Add salt and pepper to taste.
Source: Recipe adapted from Cooking Light (via Tide and Thyme)