I love soup! I am so excited that fall is upon us, which means I can make all the soup that I want to without it being weird. My husband and I had this soup this past Saturday evening. It was really easy to make, so yummy, and made for great leftovers! This is going to be one of my go to soups this fall & winter. Get ready to grab your favorite throw, snuggle in on the couch for football season, and eat this fresh soup.
Lemon Chicken Orzo Soup
Adapted from this recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
- 2 tablespoons olive oil, divided
- 1-1.5 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 3 cloves garlic, minced
- 1/2 a bag of baby carrots, diced
- 5 stalks celery, diced
- 1/2 teaspoon dried thyme
- 8-10 cups of chicken stock
- 1 box of uncooked orzo pasta
- 1/2 teaspoon of rosemary
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Salt and ground black pepper
1. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat.
2. Season the cut chicken breasts with salt and pepper, to taste.
3. Add seasoned chicken to the stockpot and cook until golden, about 5-7 minutes.
4. Add minced garlic, diced carrots and diced celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
5. Stir in thyme until fragrant, about 1 minute.
6. Whisk in chicken stock and 2 cups of water; bring to a boil.
7. Stir in orzo and rosemary; reduce heat and simmer until orzo is tender, about 10-12 minutes.
8. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Soup it up!