Greek Lemon Chicken Orzo Soup

By Bonnie T

Delicious and easy

Ingredients

• 2 T olive oil, divided
• 1 lb chicken tenders, cut into 1 inch pieces
• Kosher salt and black pepper
• 3 cloves garlic, minced
• 1 onion, diced
• 2 stalks of celery, diced
• 1/2 tsp dried thyme
• 5 C chicken stock
• 2 bay leaves
• 3/4 C orzo
• 1 sprig of rosemary
• Juice of one lemon

Preparation

Step 1

Heat 1 tablespoon olive oil in a large stockpot 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 stock pot. Stir in garlic, onion and celery. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock, bay leaves and 1 cup of water; bring to a boil. Stir in orzo, rosemary and chicken. Reduce heat and simmer until orzo is tender, about 10 minutes.

Stir in lemon juice and parsley; season with salt and pepper to taste.