Lemon Chicken Orzo Soup (RECIPE)

Lemon Chicken Orzo Soup (RECIPE)

Ingredients

For the Marinade

• 2 tablespoons extra virgin 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 celery ribs, diced
• 1/2 teaspoon dried thyme
• 5 cups chicken stock
•  2 bay leaves
• 3/4 cup uncooked whole wheat orzo pasta
• 1 sprig rosemary
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

Instructions

• 1. 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.

• 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.

Enjoy!!

Servings : 6
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

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