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Lemon Chicken Orzo Soup

Gluten-Free

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For a more satisfying version of the classic chicken soup, this one uses orzo pasta and is complete with a lemony tinge, making it all the more irresistible. What's more, this lemony broth is chockfull of hearty veggies, which will be great for your health. You can have it for lunch or dinner as a filling and satisfying meal.

Prep Time 20 minutes

Serves: 6

Difficulty Level: Low

Lemon Chicken Orzo Soup

Ingredients for Lemon Chicken Orzo:

Chicken thighs - 1 lbs. (boneless and skinless, cut into 1-inch chunks)

Olive oil - 2 tbsp. (divided)

Kosher salt - to taste

Black pepper - to taste (freshly ground)

Garlic - 3 cloves (minced)

Onion - 1 (diced)

Carrots - 3 (peeled and diced)

Celery - 2 stalks (diced)

Dried Thyme - 1/2 tsp.

Chicken stock - 5 cups

Bay leaves - 2

Orzo Pasta - 3/4 cup (uncooked )

Rosemary - 1 sprig

Lemon juice - of 1 lemon

Parsley leaves - 2 tsp. (chopped fresh )

Method of preparing the Lemon Chicken Orzo:

In a large stockpot or Dutch oven placed on medium heat, heat 1 tablespoon olive oil. Add chicken thighs, seasoned with salt and pepper, and cook for about 2-3 minutes, until golden. Once ready, set aside.
Pour the other 1 tablespoon oil into the stockpot and stir-fry garlic, onion, carrots, and celery for about 3-4 minutes, until tender, stirring occasionally. Add thyme and stir for another minute.
Now add the chicken stock, bay leaves, and 1 cup of water and bring to the boil. Stir in orzo, rosemary, and chicken from step 1. Cook everything together for about 10-12 minutes. Finally, add the lemon juice and parsley, and sprinkle some salt and pepper, to taste. Serve immediately.

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