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.

Print

With ImageWithout Image

Lemon Chicken Orzo Soup

Yield: 6-8

Author: Damn Delicious

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!

Cook modePrevent screen from turning off

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 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 uncooked orzo pasta
• 1 sprig rosemary
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. ***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.
2. 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.
3. 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.
4. Serve immediately.

Notes

***Anthology Notes

I find that this is the PERFECT LEFTOVER CHRISTMAS meal. Use your turkey and skip the browning.

https://www.anthologyofcrumbs.com/lemon-orzo-chicken-soup

Damn Delicious

turkey, chicken, pasta, carrots, soup, lunch, holiday, winter, fall

Mains, Soups, Poultry, Pasta Grains & Rice