LEMON CHICKEN ORZO SOUP
Ingredients
- 2 tbs. olive oil divided
- 1 lb. chicken thighs boneless, skinless, cut into 1-inch chucks
- kosher salt
- black pepper freshly ground
- 3 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 1/2 tsp thyme dried
- 5 cups chicken stock
- 2 bay leaves
- 3/4 cup orzo pasta uncooked
- 1 sprig rosemary
- lemon juice from one lemon
- 2 tbs. parsley leaves, chopped fresh
Instructions
- 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.
- 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.
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