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Ingredients
  • 9 cups reduced-sodium chicken broth
  • 4 cups shredded cooked chicken (from 1 rotisserie chicken)
  • ¾ cup chopped sweet onion (1 small onion)
  • ¾ cup thinly sliced peeled carrots (2 large carrots)
  • ½ cup thinly sliced celery (3 celery stalks)
  • ½ cup dry white wine
  • 2 ½ tsp. kosher salt
  • 8 oz. uncooked orzo pasta
  • ¾ cup frozen English peas, thawed
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 Tbsp. lemon zest plus ¼ cup fresh juice (from 2 lemons)
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