Lemon Chicken Orzo Soup
Tender chicken, orzo, and veggies in a light lemony broth. This delicious soup is sure to please your family and friends!
Ingredients
- 2 T. olive oil, divided
- 1 1/2 lbs. boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 med. onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 tsp. dried thyme
- 5 c. chicken stock
- 1 c. water
- 2 bay leaves
- 1 c. uncooked orzo pasta
- 1 sprig rosemary
- Juice of 1 lemon
- 2 T. chopped fresh parsley leaves
Directions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken pieces with salt and pepper, to taste. Add the chicken to the stockpot and cook until golden, about 3-4 minutes; remove chicken to a bowl, cover loosely with foil, and set aside.
- Add the remaining 1 tablespoon oil to the stockpot. Add the garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the thyme until fragrant, about 1 minute.
- Pour in the chicken stock, water, and bay leaves; bring to a boil. Stir in the orzo, rosemary, and chicken; reduce heat and simmer until the orzo is tender, about 10-12 minutes. Remove the bay leaves and rosemary sprig. Stir in the lemon juice, and parsley; season with salt and pepper, to taste. Serve immediately.
Print recipe here: Lemon Chicken Orzo Soup