This post was last updated on June 19, 2015 to include a recipe video.
Lemon Chicken Orzo Soup
I’m a big fan of soup.
And, well, chicken, too, for that matter.
So you can imagine my excitement that I have a new delicious recipe that uses all those wonderful things.
But, when I told Dustin I was going to make a Lemon Chicken Orzo Soup, he didn’t sound too excited.
In fact, he pretty much told me he didn’t plan on eating it – that he’d “figure something else out for dinner” that night.
Then, when he came home later that day and smelled how wonderful this soup had made the house smell, he decided to try a taste.
And he loved it! Hooray!
I laughed and told him I can always tell a winning recipe when it turns him from not even being interested into a full-on fan in one taste.
He went on to finish the entire bowl, by the way.
And had the left-overs the next day, too.
Winner, winner 🙂
- 1 lb boneless and skinless chicken thighs about 6
- 1 1/2 tsp kosher salt plus more to taste
- 1 tsp ground black pepper plus more to taste
- 2 tbsp olive oil divided
- 1 yellow onion diced
- 3 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 5 1/2 cups chicken stock
- 3/4 cup uncooked orzo
- 2 tbsp lemon juice approx. 1 lemon
- 2 tbsp fresh Italian parsley finely chopped
- Dice the chicken into bite-size cubes. This is easiest to do if the chicken is just slightly frozen.
- Season the chicken cubes with the salt and pepper.
- Heat a stock pot with 1 tbsp. olive oil over medium-high heat. Add the seasoned chicken and cook until well-browned, stirring occasionally, about 8-10 minutes. Once browned, remove from stock pot and set aside, reserving the drippings in the pot.
- Add the remaining oil to the pot.
- Add the onion, carrots, and celery and cook until the onion is tender, about 6 minutes.
- Add the garlic and cook for an additional minute, until fragrant.
- Add the thyme, rosemary, chicken stock, and orzo and bring to a boil. Once boiling, reduce heat to medium and simmer, uncovered, until orzo and carrots are tender, approx. 10-12 minutes.
- Add the lemon juice and parsley and stir to combine.
- Season to taste.
- *If storing for later, you will likely need to add additional chicken stock upon reheating since the orzo will absorb more liquid if not eaten right away.