Chicken Orzo Soup
A twist on chicken noodle soup, this chicken orzo soup is packed with chicken and orzo noodles with fresh tarragon giving it a unique flavor.
- 5 tablespoons canola oil
- 1/2 cup all-purpose flour
- Kosher salt
- Freshly ground pepper
- 1 pound skinless and boneless chicken thighs, cut into 1-inch pieces
- 4 carrots, sliced
- 2 ribs celery, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 5 cups chicken stock
- 2 cup water
- 1 teaspoon lemon herb seasoning
- 1 cup orzo pasta
- 2 tablespoons fresh tarragon, chopped
- 2 bay leaves
Preparation time 15mins
Cooking time 45mins
Adapted from foodiecrush.com
In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot, be careful not to overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the garlic and cook for about 2 minutes and season with salt, pepper and lemon herbs. Add the bay leaves, chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.
Sprinkle with tarragon and serve.