Lemon Chicken Orzo Soup
Our light comforting soup combines tender chicken, delicate pasta, and fresh veggies in a delicious lemony broth, Enjoy!
Servings: 6
Ingredients
- 1 T. olive oil divided
- 1 1/2 lbs. boneless skinless chicken thighs cut into 1-inch chunks
- Kosher salt & 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
- 2 bay leaves
- 1 c. water
- 1 c. uncooked orzo pasta
- 1 sprig rosemary
- 1 lg. lemon juiced
- 2 T. chopped fresh parsley leaves
Instructions
- Heat 1 tablespoon of 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 the chicken to a bowl, cover loosely with foil, and set aside.
- Add the remaining 1 tablespoon of 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.
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