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Lemon Garlic Chicken Orzo Soup
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 lemon, zested and juiced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, carrots, and celery to the pot. Cook for 4 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Add the orzo, lemon zest, lemon juice, and dried thyme. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
  • Season with salt and pepper to taste. Remove from heat and stir in the fresh parsley before serving.

Notes

Zest the lemon before juicing it to get the most flavor into the broth. If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife