Recipes

Lemon Chicken Orzo Soup

PREP TIME – 10 MIN
PORTION SIZE – 6

This is a perfect recipe to enjoy during the Fall season. Lots a veggies and tender chicken in mouth watering lemony broth is pure comfort in a bowl.

INGREDIENTS

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • 3/4 cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

 

INSTRUCTIONS

STEP 1
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

STEP 2
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

STEP 3
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary, and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley, season with salt and pepper, to taste. Serve immediately.

One of our favorite recipe from www.damndelicious.net

 

 

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