Shredded Chicken Lemon Orzo Soup

Directions Print

1. Heat oil in a saucepot over medium-high heat. Add celery, carrots and onion; cook until tender, about 10 minutes, stirring occasionally. Add garlic and kale; cook until wilted and fragrant, about 2 minutes, stirring occasionally. Deglaze saucepot with sherry, stirring constantly.
2. Add stock and thyme; heat to a simmer. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
   Add Sysco Imperial Shredded Chicken Tenderloin, chickpeas, lemon juice and zest, salt and pepper; cook until heated through, about 10 minutes, stirring occasionally. Hold warm in a steam table for service. Makes about 16 cups.

To Serve

1. Fill serving bowl with the orzo and soup; garnish with tarragon, lemon wedge and serve with a baguette.