Lemon Chicken Orzo Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. Olive oil divided
1 lb. boneless, skinless chicken thighs or breasts, cut into 1 inch chunks
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp. Dried thyme
5 c. Chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tbsp. Chopped fresh parsley
1/2 lemon cut into thin slices, seeds removed (optional)
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Directions: |
Directions:Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken 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 and slice lemon pieces. Reduce heat adn 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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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: Orzo will soak up much of the liquid. I susally only use about 1/2 cup of orzo.
Adapted from Damn Delicious
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