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!
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Nicole Crocker
1Pounsboneless skinless chicken thighs, cut into 1-inch chunks
Salt and freshly ground black pepper
1Vidalia onion, diced
3MediumCarrots,Peeled and diced
3/4CupUncooked orzo pasta
Juice of 1 lemon
2TablespoonsChopped fresh parsley leaves
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.