This soup is great on a cold night or an night when you have a cold. I t is delicious for lunch with a half sandwich too. It makes a large batch so i freeze leftovers in small containers and then when someone I know is under the weather or had surgery I have some delicious and nutritious chicken soup to bring them.
Makes about 13 1/2 cups
- 4, 32 oz cartons of chicken broth
- 1 stick + 1 cup celery, 1/2 inch dice
- 1 carrot + 2 cups carrot, 1/2 inch dice
- 1 onion, half cut in half and the other half sliced thin
- 2 bay leaves
- 4 medium cloves smashed garlic
- 1 medium lemon + 1 teaspoon lemon juice
- 1 whole fryer chicken
- 1 1/2- 2 teaspoons salt
- 1/2 cup orzo
- 2 cups spinach ( optional)
- In a large stock pot over medium heat add chicken broth, 1 stick celery (broken in half), 1 carrot (broken in half), half the onion, bay leaves and garlic. Cut the lemon in half and squeeze juice into broth, toss lemon in the broth and add the whole chicken.
- Cover and bring to a simmer. Uncover slightly and keep at a low simmer for 1 hour.
- Remove the chicken and set aside.
- Strain out the liquid into a bowl, keep the liquid and discard all the solids.
- Return the broth to the pot over medium low heat and toss in the diced celery, diced carrot, sliced onion and salt (to taste). Simmer for 15 minutes.
- Meanwhile, remove the skin from the chicken and pull off all the meat from the bones. Shred the meat and place into the pot after 15 minutes of simmering.
- Add the orzo and spinach and cook until spinach is wilted and orzo is cooked, about 5-7 minutes.