Lemon Chicken Orzo Soup Recipe

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.

Sample Imagery

Source

Source: Damn Delicious

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Source: Smitten Kitchen

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