Ingredients
2
cartons (32 oz each) Progresso™ chicken broth (8 cups)
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup uncooked orzo pasta (3.2 oz)
1/3
cup fresh lemon juice
1/4
cup Gold Medal™ all-purpose flour
3
cups shredded deli rotisserie chicken
2
tablespoons butter
1
tablespoon chopped fresh dill leaves
Preparation
In 5-quart Dutch oven, add 7 cups of the chicken broth, the salt and pepper; heat to boiling. Add orzo to broth; reduce heat to medium, and simmer uncovered 7 to 10 minutes, stirring occasionally, until orzo is tender.
In 2-cup glass measuring cup, add remaining 1 cup broth, the lemon juice and flour, beating with whisk to combine. Slowly stir mixture into soup; return to simmering. Cook and stir 1 to 2 minutes or until soup thickens slightly.
Stir in chicken; cook 1 to 2 minutes or until heated through. Remove from heat; stir in butter. Divide among bowls to serve; garnish with dill leaves.
