LEMON CHICKEN ORZO SOUP

Crammed with generous veggies and delicate chicken in an invigorating lemony stock. It is PURE COMFORT in a bowl!

We’ve been having such beautiful 70-degree weather conditions around here in the Bay Area. I can at last spat my shorts and go for long strolls in my flip failures. Yet, even in this ideal climate, I may as yet consistently utilize a bowl of chicken noodle soup. It doesn’t much make any difference in the event that I’m debilitated with seasonal influenza or on the other hand assuming I have the cleanest doctor’s report – this soup can be eaten anytime, any season of day!

In any case, don’t be tricked – this isn’t your conventional chicken noodle soup. The customary noodles are traded out and orzo is utilized all things considered, which is a pasta molded like a huge grain of rice. What’s more, my main thing about this soup is the newly pressed lemon juice. It’s unadulterated solace in a bowl with a smidgen of invigorating, lemony goodness. Also, this meets up in only 30 minutes, filling the house with the most astounding fragrance.

So the writing is on the wall – fast, simple, generous and sure to be a hit with the whole family. You can’t beat that!

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
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Heat 1 tablespoon olive oil in an enormous stockpot or Dutch stove over medium hotness. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until brilliant, around 2-3 minutes; put away.
Add staying 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, mixing periodically, until delicate, around 3-4 minutes. Mix in thyme until fragrant, around 1 moment.
Race in chicken stock, sound leaves and 1 cup water; heat to the point of boiling. Mix in orzo, rosemary and chicken; lessen hotness and stew until orzo is delicate, around 10-12 minutes. Mix in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.

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