The perfect soup for warm or cool weather! The burst of citrus in this Lemon Chicken Orzo Soup is a refreshing addition that makes it perfect for any kind of weather!
Course Appetizer
Cuisine American
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6people
Calories 181kcal
Author Nicole Crocker
Ingredients
2TablespoonsOlive oil,divided
1Pounsboneless skinless chicken thighs, cut into 1-inch chunks
Salt and freshly ground black pepper
3ClovesGarlic,minced
1Vidalia onion, diced
3MediumCarrots,Peeled and diced
2StalksCelery,diced
1/2teaspoonDried thyme
5CupsChicken stock
1CupWater
2Bay leaves
3/4CupUncooked orzo pasta
1SprigRosemary
Juice of 1 lemon
2TablespoonsChopped fresh parsley leaves
Instructions
Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes, remove and set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Stir in chicken stock,bay leaves,1 cup of water and bring to a boil. Stir in orzo, rosemary and chicken. Reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.