Monday, January 29, 2018

Disney Le Creuset and Lemon Chicken Orzo Soup

This post is in partnership with Le Creuset. As always, all opinions are my own.

When I heard that Le Creuset was adding a Mickey Mouse Collection to their Disney line
of amazing products I almost screamed in delight! Two of my favorite brands all wrapped
up into one!! Best day ever!

Last week Le Creuset introduced the Mickey Mouse round Dutch oven, as well as a set of
two Mickey Mouse Ramekins. They are so adorable and perfect for Disney fans like me!

This beautiful, durable 4 1/2 quart Dutch oven features Disney's Mickey Mouse on the
stainless steel knob and Mickey appliqué all around the sides of the pot.
It is the cutest Dutch oven ever!

If you ever ask me my favorite places to vacation -  Disney's Hilton Head Island Resort
and Walt Disney World will always be at the top of my list! We love them both so much
and visit as often as we can. I even dressed up as Minnie Mouse for Halloween last year.

We are fortunate to be able to go to Walt Disney World and Disney's Hilton Head Island
Resort later this year and I can't wait for the fun and sun! But until then, I'll keep warm
with some homemade soup in my Mickey Dutch oven!

With the extra cold temperatures we've been having this winter I've made a lot of soup.
Homemade vegetable noodle, French onion and chicken noodle are our favorites, but
today I got a little fancy and went with Lemon Chicken Orzo. I used whole wheat orzo
and leftover rotisserie chicken and it was delicious! Maybe my super cute Dutch oven
had something to do with it :)

You can find the Le Creuset Disney Collection in stores, online and at Williams Sonoma.

Lemon Chicken Orzo Soup

1 T extra virgin olive oil
1 small onion, diced
2 stalk celery, diced
2 carrots, diced
salt and pepper, to taste
6 cups chicken stock
2 bay leaves
1/2 tsp. dried thyme
1 tsp. dried parsley
1 cup uncooked whole wheat orzo pasta
1 1/2  cups diced cooked chicken (I used a Rotisserie chicken)
1 sprig rosemary
juice of one lemon

Heat one tablespoon olive oil in a Dutch oven or large stock pot over medium heat.
Add onion, celery and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes.
Season with salt, pepper and thyme.

Add chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken.
Reduce heat to simmer until orzo is done. Stir in lemon juice, parsley and additional
salt and pepper, if desired.

Serve immediately.



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