Lemon Chicken Orzo Soup

  • 30 mins
  • 15 ingredients

Ingredients

  • Olive Oil 2 Tbsp
  • Uncooked Diced Chicken 1-3/4 Cups
  • Salt to taste
  • Pepper to taste
  • Garlic, Minced 3 Cloves
  • Onion, Diced 1
  • Carrots, Diced 3
  • Celery, Diced 2 Stalks
  • Dried Thyme 1/2 tsp
  • Chicken Stock 5 Cups
  • Bay Leaves 2
  • Ucnooked Orzo Pasta 3/4 Cup
  • Rosemary 1 Sprig
  • Lemon Juice 1 Lemon
  • Parsley, Chopped 2 Tbsp

IMG_5693editINSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately.

Source: DamnDelicious.net

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