Ingredients
- 2 tbls olive oil, divided
- 1 lb boneless, skinless chicken thighs cut into 1"chunks.
- salt and pepper to taste.
- 3 cloves of garlic, minced.
- 1 onion, diced.
- 3 carrots, peeled and diced.
- 2 celery ribs, diced.
- 1/2 tsp dried thyme
- 5 cups chicken stock
- 2 bay leaves.
- 3/4 cup uncooked orzo.
- 1 sprig of fresh rosemary
- juice if 3-5 lemons (depends of how lemony you like it.
- 2 tblp fresh parsley
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Lemon Chicken Orzo Soup
Time: 30 minutes prep, 30 minutes cook
Servings: 8
Directions
- Hear 1 tblsp of olive oil in a Dutch Oven over medium heat.
- Season thighs with salt, pepper.
- Add thighs to pot and cook till golden, 3-5 minutes and then set aside.
- Add remaining oil to Dutch Oven and add garlic, onion, carrots and celery. Cook until tender.
- Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stick and 1 cup of water, bring to a boil.
- Stir in orzo, rosemary, chicken. Reduce heat and dinner until orzo is tender. About 10-12 minutes
- Stir in lemon juice and parsley.
- Salt to taste.
- Pick out rosemary stems.
- Serve.
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Summary
This is a close as I can get to the Lemon Chicken Soup that I get from one of my favorite restaurants.
