Lemon Chicken Orzo Soup Recipe
By: Damn Delicious
Sample Imagery
Equipment
Large Stock Pot.
Cutting Board.
Chef's Knife.
Measuring Cups and Spoons.
Wooden Spoon.
Serving Ladle.
Ingredients
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 celery ribs, diced
½ teaspoon dried thyme
5 cups chicken stock
2 bay leaves
¾ cup orzo pasta
1 sprig rosemary
3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
Instruction
Season chicken thighs with salt and pepper, to taste.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
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.
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.
Video Tutorial
Source
Source: Damn Delicious
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