Lemon Chicken Orzo Soup

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 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 stalks celery, 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

Instructions
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.

Add remaining 1 tablespoon oil to the stockpot. Stir in 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.

Serve immediately.

http://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/