We loosely followed this recipe: https://www.spendwithpennies.com/greek-lemon-chicken-soup/. Our modifications: first, we used ½ rotisserie chicken, which we separated into meat and bones/skin. We sauteed the bones and skin, then removed them before sauteeing the vegetables. Second, we used 1 cup ditalini instead of orzo. Third, for herbs, we used a bay leaf, ½ tsp dried thyme, and a few sprigs parsley. We skipped the butter, using canola oil instead. Fourth, we doubled the chicken broth to 2 quarts (8 cups). At the end of cooking, we added the juice from 2 lemons. (Feb. 2021)
Cooking Adventures 