Lemon Chicken Soup

• portions: 9 servings
• temps total: 4 hours 30 minutes

Ingrédients

9 cups reduced-sodium chicken broth

4 cups shredded cooked chicken (from 1 rotisserie chicken)

¾ cup chopped sweet onion (1 small onion)

¾ cup thinly sliced peeled carrots (2 large carrots)

½ cup thinly sliced celery (3 celery stalks)

½ cup dry white wine

2 ½ teaspoon kosher salt

8 ounces uncooked orzo pasta

¾ cup frozen English peas, thawed

¼ cup chopped fresh flat-leaf parsley

1 tablespoon lemon zest plus ¼ cup fresh juice (from 2 lemons)

Instructions

Add ingredients to slow cooker: Combine broth, chicken, onion, carrots, celery, wine, and salt in a 6-quart slow cooker. Cover and cook on LOW until vegetables are tender, about 4 hours.

Add orzo: Increase heat to HIGH, and stir in orzo. Cover and cook until orzo is tender, 15 to 20 minutes.

Add final ingredients, and serve: Stir in peas, parsley, zest, and juice.