Lemon Chicken Orzo Soup

lemon chicken orzo

Lemon Chicken Orzo Soup It's one of my classics for a reason. And it tastes even better the second day.

  • 6 ½ cups organic Low Sodium Chicken Broth
  • 1 ½ boneless chicken breast halves
  • 1 cup Whole Wheat Orzo*
  • 1 cup Chopped Carrots
  • 3 Celery Stalks, chopped
  • 2 Large Eggs
  • 2 tablespoons Olive Oil
  • 2 teaspoons Fangboner Farms Classic Spice Blend
  • 3 tablespoons Lemon Juice

Directions Pour 1 tablespoon of olive oil in a pot. Cook the chicken. Remove the chicken and pour the remaining olive oil in the pot. Add the chopped vegetables and Fangboner Farms Classic Spice Blend and cook until softened, about 5 minutes.

Add 5 ½ cups of chicken broth and bring to a boil. Add the orzo and simmer until cooked.

Heat the remaining cup of chicken broth in a pan. In a small bowl, mix the large eggs with lemon juice. Add the eggs and lemon to the hot broth in the pan and whisk but don’t boil.

Add to the soup and add the cooked chicken. Cook on low for a little while longer and serve!

*I’ve also made this a low carb recipe but subbing the orzo with 1 cup cooked spaghetti squash. It changes the texture but tastes just as good and removes the wheat.

Fangboner Farms Mixed Berry Pie

Fangboner Farms Mixed Berry Pie

This pie is fabulous in summer with fresh berries. You can also use frozen but if you do, toss them with about ¼ cup cornstarch to absorb the water when they thaw. And remember it's fruit - so it's healthy - eat up!
  • 1 refrigerated pie crust for top and bottom – unless you make your own
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon Fangboner Farms Mint
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  1. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water, cinnamon and mint until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
  2. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture
  3. Place berry mixture in pie crust. Top with second crust, flute the edges. I like to sprinkle a little sugar on top. Bake 10 minutes.
  4. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Tomato Cheese Soup

This soup is so yummy - it is pure comfort in a bowl. And it's so easy - no need to make a separate grilled cheese sandwich - it's all in there!

Fangboner Farms Tomato and Cheese Soup


  • 4 tomatoes, halved and cored
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small red onion, chopped
  • 2 teaspoons Fangboner Farms Classic Blend
  • 2 cups chicken broth
  • One 28-ounce can diced tomatoes
  • Kosher salt and freshly ground black pepper
  • 2 cups grated sharp Cheddar
  • Croutons if desired

Directions Preheat the broiler. Line a sheet pan with foil. Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes. Add the oil to a large pot set over high heat. Saute the garlic, onions and Fangboner Farms Classic Blend. Reduce the heat to medium. Add the broiled tomatoes to the pot and mix into the sauteed onion mixture.

Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth and canned tomatoes to the pot. Season with salt and pepper.

Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until fairly smooth (the little chunks add nice texture).

Simmer the soup on low for 5 minutes. Serve and top with croutons and the reserved cheese. YUM!