Lemon Chicken Orzo Soup

LEMON CHICKEN ORZO SOUP

YIELD: 6 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

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
• 2 cups chopped fresh spinach
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
1. 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.
2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. 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, spinach and parsley; season with salt and pepper, to taste.
4. Serve immediately.