Lemon Chicken Orzo Soup
Lemony, healthy, hearty, super refreshing 30 minute lemon chicken orzo recipe
Equipment
- 1 Large Pot
- 1 Frying Pan (medium-large)
Ingredients
- 1 Lb chicken thighs boneless, skinless
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 whole carrots (large) peeled and diced
- 1 medium onion diced
- 1 stalk celery diced
- 5 cups chicken or vegetable broth
- 1 cup water
- 3/4 cup orzo uncooked
- 1 bay leaf
- 1/2 tsp thyme dried
- 1 sprig fresh rosemary
- 1 lemon juice and zest
Instructions
- First, wash and dry your chicken. Cut into 1-inch chunks, and season with salt and pepper.
- In a medium-large frying pan, heat 1 tablespoon of olive oil. Add your chicken chunks, and cook until lightly browned. Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon of olive oil to a large pot, and add the onion, garlic, celery and carrots. Stir and cook over medium heat for 3-4 minutes, until tender. Add the dried thyme and lemon zest, and cook for 1 more minute.
- Add the broth, bay leaf, and 1 cup water to the pot, and bring to a boil. Once boiling, add the orzo, cooked chicken and rosemary sprig.
- Reduce heat and simmer for 10 minutes, or until the orzo is cooked through.
- Remove from heat and stir in the lemon juice, and salt and pepper to taste.
- Serve immediately and enjoy.