Lemon Chicken Orzo Soup
Fresh and flavourful, this Lemon Chicken Orzo Soup is loaded with veggies, juicy chicken, and a bright lemon-scented broth.
Servings: 6
Equipment
- 1 large soup pot
Ingredients
- 1 Small handful fresh parsley chopped
- Juice from one lemon
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast or 450g
- 1 small onion diced
- 3 small carrots peeled and diced
- 3 small celery ribs diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 4 cups chicken stock or 1 litre
- 1 cup water or more if needed
- 3/4 cup orzo pasta
- 1 branch fresh rosemary
Instructions
- First get all the ingredients ready to go: Juice the lemon, and set juice aside. Chop up fresh parsley into small bits, and set aside. Peel & dice the carrot, dice the celery and onion, and set aside. Mince the garlic cloves and set aside. Cut up chicken into bite size pieces.
- Add 1 tablespoon of olive oil to the pot, over medium-high heat. Add the chicken and cook until done and slightly browned. Remove the chicken from the pot and set aside.
- Add the other tablespoon of olive oil to the pot, over medium-high heat. Add the carrot, onion, celery, and garlic, and stir until the onion starts to soften, about 5 minutes.
- Add the dried thyme stir until fragrant.
- Pour in the chicken stock and 1 cup of water and stir until the mixture comes to a boil.
- Add the chicken, orzo, rosemary, bay leaves, and salt & pepper. Lower the heat to a simmer and cook for about 10 minutes or until the orzo pasta is cooked. If the soup looks too thick you may need to add another cup of water.
- Before serving, remove the rosemary and bay leaves. Stir in the lemon juice and parsley. Serve in soup bowls with a nice, crusty bread.
Notes
This soup freezes well!
Did you make Lemon Chicken Orzo Soup? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.