Lemon Chicken Orzo Soup

“But since soup mainly involves tossing everything in a pot and waiting,
it's one of my better dishes.”
― Suzanne Collins, The Hunger Games

I don't have many soups in my repertoire...yet. This is one I have adapted to our taste over time. Plus with the amount of different illnesses that are going around how could you not want a bowl of chicken noodle soup. This uses the Shredded Chicken recipe that I posted last week.

If you re not a huge fan of lemon, you may want to cut the amount of lemon juice in half. The beauty of this recipe is your can tailor it to fit your preferred taste.

I love how the Shredded Chicken give this soup a homestyle feeling.

Nutritional Information (calculated on myfitnesspal.com): 6 servings, 162 calories, 18g carbs, 3g fat, 18g protein

Ingredients:

• 1/2 T Olive Oil
• 4 Garlic Cloves, minced
• 1 Large Yellow Onion, Chopped
  

Cold Corn Soup w/ Queso Fresco

I ran across this recipe on Skinny Taste and it was a warm soup but that seemed like too much with the heat wave we had been going through. I decided to chill it and see if it was good cold... it was great! Make sure to use fresh corn because it will give a much better corn flavor. To make it easier/cleaner there are two different methods that you can use. 1) OXO makes a corn stripper that catches all the corn. 2) Place a small bowl upside down inside of a large bowl and place the end of the corn on the smaller bowl. now when you cut the corn it will fall into the larger bowl eliminating the majority of the mess.

Enjoy this soup this weekend it is supposed to get into the eightys here so it will be the perfect temperature for a picnic and the next recipe i post will be the perfect compliment for this soup. I will post it today as well.

Ingredients

1/2 t Olive Oil

1/3 c Chopped Scallions

1 Garlic Clove

3-1/2 c Fresh Corn Kernels, Cut from the Cob (5-6 medium sized ears)

1 (6 oz) Russet Potato, Peeled and Diced

5 c Skim Milk

1 Chicken Bouillon Cube

2 T Chopped Cilantro, Divided

1/4 c Reduced Fat Sour Cream

Salt and Pepper, to Taste

3 oz (6 T) Crumbled Queso Fresco

Directions

1. Heat Olive Oil in a medium heavy pot