Ingredients25 m servings 252
- Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 2 minutes, just until onion is tender. Add broth, lemon juice, chicken and thyme to saucepan. Bring to a boil, reduce heat and simmer covered until chicken is cooked through, about 10 minutes. Remove chicken to a plate. When cool enough to handle shred meat into bite-size pieces.
- Return broth in saucepan to the boil. Add orzo, cook 6 to 8 minutes until tender. Whisk flour into cream. Add chicken, corn and cream to broth. Stirring frequently, bring to a boil. Reduce heat and simmer for 1 minute. Add salt and pepper to taste. Stir in dill.
- Soup will thicken the next day; simply thin with cream or chicken broth.
- To up the nutrition in this yummy soup add some sliced carrots along with the orzo.
Per Serving: 252 calories; 11.1 23.6 14.9 58 757 Full nutrition
ReviewsRead all reviews 6
YUMM!! this was so flavorful and simple to make!! I used heavy cream and skipped adding the flour. I also just added a little more orzo, chicken and corn to make it more like a stew. Delicious. ...
What a great comfort recipe- and perfect for a cozy dinner inside on these cold winter days. I followed the recipe in all, except for substituting the lemon juice with 1/2 the amount of vinegar...
Really great recipe! I didn't change much, except that I used a little extra chicken broth (I had some leftover), and some extra flour to compensate. I also added spinach and a little feta chees...
This soup was delicious - just not thick enough per the original recipe. I added a second T of flour and still could’ve used a bit more thickening. But otherwise a fantastic recipe, my family at...