Lemon Chicken Orzo Soup
  • 1 Lb of skinless chicken thighs, cut into 1-inch pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 2 sticks of celery, diced
  • ½ tsp dried thyme
  • 2 sprigs of fresh rosemary
  • 5 cups chicken stock
  • 1 cup water
  • 2 bay leaves
  • ¾ cup uncooked orzo pasta
  • 2 TBS chopped fresh parsley
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Olive Oil
  1. Heat olive oil in stockpot over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden brown. Remove chicken and set aside.
  2. Add more olive oil to the pot and cook onions, carrots, and celery until tender.
  3. Stir in thyme and garlic and cook for a few minutes.
  4. Add in chicken stock, bay leaves, and one cup of water. Bring to a boil.
  5. Stir in chicken, rosemary, and orzo. Reduce heat and simmer until orzo is tender. About 10-12 minutes.
  6. Stir in lemon juice, parsley, and any salt and pepper to taste.
  7. Enjoy!
Recipe by You Gotta Eat This! at http://yougottaeatthis.com/chicken/2014/10/04/lemon-chicken-orzo-soup/