Lemon Chicken Orzo Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.93 out of 5 stars
(159)
Ingredients
6 servings
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup orzo pasta
- 1 sprig rosemary
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Season chicken thighs with salt and pepper, to taste.
Step 2
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Step 3
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.
Step 4
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.
Step 5
Stir in orzo, rosemary, and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
Step 6
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Step 7
Serve immediately.
Step 8
Save recipe for the next time?
Chef's notes
Can I use chicken breasts? Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Can I use dried herbs instead? Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Is this freezer-friendly? Yes! You can freeze the leftovers without the orzo pasta (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked orzo pasta when serving.
