"Talk about a spring fling! This recipe shows just how much you can jazz up a rotisserie chicken. I love to finish it with spring lettuces and lemon juice. The soup should be very hearty but light in flavor—not too brothy." -Rach

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.


Credit: Photography by Christopher Testani

Recipe Summary



Ranch Herb Sauce


Instructions Checklist
  • For the sauce, in a food processor, pulse the herbs, garlic, and lemon juice until the herbs are finely chopped. With the machine running, stream in the EVOO until the sauce is smooth. Season with salt and pepper.

  • For the soup, heat a soup pot or medium Dutch oven over medium to medium-high. Add the butter. When the butter melts, add the carrots and shallots; season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the orzo and cook, stirring often, until light golden, about 2 minutes. Stir in the broth and bring to a boil. Add the chicken and peas and cook until heated through, about 5 minutes.

  • Stir the herb sauce into the soup. Add the greens, if using, and stir until wilted. Divide the soup among bowls and top each with a generous dollop of crème fraîche.