Lemon Chicken Orzo Soup
Chockfull of hearty veggies and tender chicken in a refreshing lemony broth - it's pure comfort in a bowl!
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound shredded, cooked chicken breast
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 3/4onion, diced, very small
- 3 carrots, peeled and diced
- 2 stalks celery, diced, small
- 1/2 teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- 1 cup uncooked orzo pasta
- 1 sprig rosemary
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. 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.
