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Lemon Chicken Orzo Soup
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Lemon Chicken Orzo Soup

Mediterranean flavours of lemon, oregano, and rosemary in a bowl for a nourishing and delicious soup to warm the soul.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 500 g / 1 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3-4 cloves garlic minced
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 celery stalks diced
  • 1/2 teaspoon dried thyme
  • 1.2 liters / 5 cups chicken stock
  • 2 bay leaves
  • 3/4 cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice of 1 lemon
  • Garnish:
  • 2 tablespoons chopped fresh parsley leaves
  • Crumbled feta

Instructions

  • In a large Dutch oven over medium heat, heat the olive oil and add the garlic, onion, carrots and celery. Saute until tender, stirring occasionally, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in chicken stock, bay leaves, rosemary, and 1 cup water; bring to a boil.
  • Add the diced chicken thigh, reduce to low heat, and simmer for 10-12 mins.
  • Add the orzo and continue to simmer for another 10-12 minutes. Stir in lemon juice.
  • Garnish with chopped parsley and crumbled feta.
  • Serve immediately.