Lemon Chicken Orzo Soup

1. 1

   Dice chicken into bite-size cubes. This is easiest to do if chicken is just slightly frozen. Season chicken cubes with the salt and pepper. Heat a stock pot with 1 tablespoon olive oil over medium-high heat. Add 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.

2. 2

   Add remaining oil to pot. Add onion, carrots, and celery and cook until onion is tender, about 6 minutes. Add garlic and cook for an additional minute, until fragrant. Add 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, approximately 10-12 minutes.

3. 3

   Add lemon juice and parsley and stir to combine. Season to taste.

4. 4

   Note: 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.

* Per serving · 4 servings · Values may vary.