Lemon Chicken Orzo Soup

Source

Ingredients

Display units in Metric

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
1		lemon Juice of
2	tablespoons	chopped fresh parsley leavesHeat 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
		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 thy
		Whisk in chicken stock bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and sim
		Serve immediately.

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.

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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