Lemon Chicken Orzo Soup

By KimberlySeverino

Ingredients

• ● 2 tbsps. olive oil, divided
• ● 1 pound boneless, skinless chicken, 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 tsp dried thyme
• ● 5 cups chicken stock
• ● 2 bay leaves
• ● 3/4 cup uncooked orzo pasta
• ● 1 sprig rosemary
• ● Juice of 1 lemon
• ● 2 tbsps. chopped fresh parsley leaves

Preparation

Step 1

1. Heat 1 tbsp. olive oil in a large stockpot or Dutch oven over medium heat.
2. Season chicken with salt and pepper, to taste.
3. Add chicken to the pot and cook until golden, about 2-3 minutes; set aside.
4. Add remaining 1 tbsp. oil to the stockpot.
5. Stir in garlic, onion, carrots and celery.
6. Cook, stirring occasionally, until tender, about 3-4 minutes.
7. Stir in thyme until fragrant, about 1 minute.
8. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.
9. Stir in orzo, rosemary and chicken; reduce heat and simmer about 10 minutes
10. Stir in lemon juice and parsley; season with salt and pepper, to taste.