January Soup


  • 1 large lemon
  • 2 tablespoons olive oil
  • 3 large shallots, thinly sliced
  • 2 teaspoons fresh rosemary, chopped
  • 8 cups unsalted chicken stock
  • 2 medium sweet potatoes, peeled, cut into 3/4-inch cubes
  • 3 chicken breasts, boneless and skinless
  • 2 3/4 teaspoons kosher salt
  • 3/4 cup orzo
  • 1/4 cup fresh flat-leaf parsley, chopped, for garnish


  1. Using a vegetable peeler, remove 6 (2-inch-long) lemon peels from the lemon.

  2. In a small bowl, juice the lemon to produce 2 tablespoons of juice.

  3. In a large Dutch oven over medium-high heat, add the olive oil.

  4. Add the shallots and the rosemary and cook, while stirring occasionally, until the shallots are translucent, about 4-5 minutes.

  5. Add the lemon peels, the chicken stock, and the sweet potatoes to the pot.

  6. Increase the heat to high and bring the stock mixture to a boil.

  7. Reduce the heat to medium.

  8. Add the chicken and the salt to the pot and cook for 10 minutes.

  9. Add the orzo to the pot and cook until the chicken reaches an internal temperature of 165 degrees F and the potatoes and orzo are tender, about 10 minutes.

  10. Remove and discard the lemon peels.

  11. Transfer the chicken to a cutting board and shred it with two forks.

  12. Return the shredded chicken to the pot.

  13. Add the lemon juice to the pot and stir to combine.

  14. Ladle the soup into serving bowls.

  15. Serve garnished with the parsley.

16 thoughts on “January Soup

  1. Hi! I know this is kinda off topic but I was wondering which blog platform are you using for this website? I’m getting fed up of WordPress because I’ve had problems with hackers and I’m looking at alternatives for another platform. I would be great if you could point me in the direction of a good platform.

Leave a Reply

Your email address will not be published. Required fields are marked *

Upcoming Events