Recipe adapted from Lemon Chicken Orzo Soup at damndelicious.net
Makes 6 servings
- 2TBS olive oil, divided
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- kosher salt and fresh ground pepper
- 3 cloves of minced garlic or 1TBS garlic paste
-1 onion peeled and diced
- 3 carrots peeled and diced
- 2 celery stalks diced
-1/2 tsp dried thyme
-5 cups chicken stock
- 1 cup water
- 2 bay leaves
-3/4 cup uncooked orzo pasta
- 1 sprig fresh rosemary
-juice of 1 lemon
- 2 TBS chopped fresh parsley leaves
Heat 1 TBS olive oil in stock pot over medium heat. Season chicken with salt and pepper and add chicken to stock pot and cook until golden. About 2-3 minuted per side. Set aside.
Add remaining olive oil in stockpot. Add garlic, onion, celery and carrots. Cook over medium low heat, stirring frequently, about 3-4 minutes. Stir in thyme for about 1 minute until fragrant.
Whisk in chicken stock, bay leaves, 1cup 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
Serve immediately
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