Lemon Chicken Orzo Soup
Imagine digging into this Lemon Chicken Orzo Soup—each bite filled with tender chicken, hearty orzo, and fresh vegetables, all coated in a tangy and light lemon-infused broth. Whether you're sharing it with family and friends or enjoying it on your own, this soup is sure to become a favorite in your home.
Servings 6
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 5 cups chicken stock
- ¾ cup orzo pasta
- 2 Tbsp olive oil divided
- 3 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and diced
- 2 celery ribs diced
- ½ tsp dried thyme
- 2 bay leaves
- 1 sprig rosemary
- Kosher salt and freshly ground black pepper
- 3 Tbsp freshly squeezed lemon juice
- 2 Tbsp chopped fresh parsley leaves
Instructions
- Sprinkle chicken thighs with salt and pepper, adjusting to your taste preference.
- In a large stockpot heat 1 tablespoon of olive oil over medium heat. Place the chicken in the pot and cook for 2-3 minutes, or until golden brown. Remove and set aside.
- Pour the remaining tablespoon of oil into the stockpot. Add the garlic, onion, carrots, and celery, cooking and stirring occasionally for 3-4 minutes, or until softened. Mix in the thyme and cook for about 1 minute, until aromatic.
- Add the chicken stock, bay leaves, and 1 cup of water, whisking to combine, and bring the mixture to a boil.
- Add the orzo, rosemary, and chicken, then lower the heat and let it simmer for 10-12 minutes, or until the orzo is tender.
- Add the lemon juice and parsley, seasoning with salt and pepper to taste.
- Serve right away.