Lemon Orzo Chicken Soup
This is one of the first soups I make in the fall, mainly because Canadian Thanksgiving is much earlier and
this is an excellent way to use up that leftover turkey.
Lemon Chicken Orzo Soup
Yield: 6-8
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!
Ingredients
Instructions
- ***Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- 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.
- Whisk in chicken stock, bay leaves and 1 cup water; 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.
Notes
***Anthology Notes
I find that this is the PERFECT LEFTOVER CHRISTMAS meal. Use your turkey and skip the browning.
Damn Delicious