2020-03-30_People

POLLY CONNER &

RACHEL TIEMEYER

Lemon-Chicken

Soup with Orzo

The authors of From Freezer to

Cooker share a comforting,

slow-cooker twist on the classic

chicken noodle soup

1 Tbsp. olive oil or avocado oil

2 cups chopped carrots

(from 2 to 3 carrots)

1 cup chopped yellow onion

(from 1 onion)

3 garlic cloves, minced

(^1) ⁄ 2 tsp. dried Italian seasoning
11 ⁄ 4 tsp. kosher salt, divided
3 ⁄ 4 tsp. black pepper, divided
2 (8-oz.) boneless, skinless
chicken breasts
6 cups low-sodium chicken broth
2 dried bay leaves
3 ⁄ 4 cup uncooked orzo
2 cups packed baby spinach,
coarsely chopped
3 Tbsp. fresh lemon juice
(from 1 large lemon)
Freshly grated Parmesan cheese,
for serving (optional)

1. Heat oil in a large skillet over medium
   high. Add carrots and onion; cook,
   stirring occasionally, until softened,
   about 4 minutes. Stir in garlic, Italian
   seasoning, 1 teaspoon of the salt and^1 ⁄ 2
   teaspoon of the pepper. Cook, stirring
   occasionally, 1 minute.


2. Transfer vegetable mixture to a
   6-quart slow cooker. Place chicken on
   top of mixture; sprinkle with remaining

(^1) ⁄ 4 teaspoon salt and (^1) ⁄ 4 teaspoon
pepper. Stir in broth and bay leaves.

3. Cover and cook on low until chicken
   is cooked through and a thermometer
   inserted in thickest portion registers
   165°, about 3 hours. Transfer chicken to
   a cutting board, leaving cooking liquid
   in slow cooker.


4. Adjust slow cooker setting to high.
   Stir in orzo; cover and cook until orzo
   is al dente, about 18 to 20 minutes.
   Meanwhile, shred or chop chicken
   into bite-size pieces.


5. Discard bay leaves. Stir in chicken,
   spinach and lemon juice. Top each
   serving with Parmesan cheese, if
   desired. Serve immediately.
   Serves: 6 Active time: 15 minutes
   Total time: 3 hours, 30 minutes

food

quick

tip!

Prep ahead and freeze:

Put the cooled vegetable

mixture (step 1) and raw

chicken, salt, pepper, broth

and bay leaves (from step 2)

in a large freezer bag or

container. Seal and freeze.

To prepare, thaw and pour

soup into slow cooker,

and continue recipe

at step 3.

Photographs by JENNIFER CAUSEY 81

FOOD STYLIST: RISHON HANNERS; PROP STYLIST: AUDREY DAVIS; INSET: LANA EKLUND

For more celebrity recipes, visit PEOPLE.COM/FOOD March 30, 2020

P13FOO1A(1).indd 81 FINAL 3/16/20 10:45 PM