Lemon Chicken Orzo Soup
Lemon chicken orzo soup recipe takes only 30 minutes! Serve a delicious dinner from the stove to the table in less time than take out!
Servings: 6
Cost: $16.90 Per Recipe, $2.82 Per Serving
Ingredients
- 6 Boneless Skinless Chicken Thighs, Cut into approximately 1 inch pieces
- 2 Tablespoons Olive Oil Divided
- 1 Tablespoon Minced Garlic
- ½ Onion Diced
- 3 Carrots Peeled and Cut into Small Pieces
- 3 Stalks Celery Cut into Small Pieces
- ½ tsp Dried Thyme
- ½ tsp Black Pepper
- ½ tsp Salt
- 1 Bay Leaf
- 2 Lemons Juiced
- 1 ½ cup Orzo Pasta
- 4 cups Chicken Broth
- 2 cups Water
- 2 Tbsp Fresh Parsley chopped
Instructions
- Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Add 6 boneless skinless chicken thighs cut into 1-inch pieces and cook for 5 to 7 minutes until browned and cooked through. Remove the chicken from the pot and set aside.
- Add the remaining 1 tablespoon olive oil to the pot. Stir in 1 tablespoon minced garlic, ½ diced onion, 3 peeled and chopped carrots, and 3 chopped celery stalks. Cook for 4 to 5 minutes until the vegetables begin to soften. Stir in ½ teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon salt, and 1 bay leaf. Cook for 1 minute until fragrant.
- Pour in 4 cups chicken broth and 2 cups water. Bring the soup to a boil over medium-high heat.
- Stir in 1½ cups orzo pasta and reduce the heat to medium-low. Simmer for 8 to 10 minutes until the orzo is tender. Return the cooked chicken to the pot and stir in the juice from 2 lemons. Simmer for 2 to 3 minutes until heated through.
- Remove the bay leaf and stir in 2 tablespoons fresh chopped parsley before serving.
- Serve warm and enjoy.
Video
Nutrition
Calories: 493kcal | Carbohydrates: 37g | Protein: 57g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 535mg | Potassium: 1223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5279IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg
