How to make Lemon Chicken Orzo Soup | Comfort Classics

Chop garlic using a microplane or garlic press.

Dice half a large onion, 2 carrots, and 2 celery stalks using a chopper or by hand.

Chop 1 pound of boneless skinless chicken breast into bite-sized pieces.

Sanitize cutting board and knife after cutting chicken.

In a large Dutch oven over medium-high heat, add 1 tablespoon of olive oil.

Once hot, add the chicken and sauté until completely cooked and slightly golden brown, seasoning with salt and pepper.

Remove the chicken from the pot and set aside.

Add another tablespoon of olive oil to the pot, then add the diced vegetables and minced garlic, stirring for 1 minute with more salt and pepper.

Add 1 teaspoon of dried thyme and cook until onions start to soften, about a few minutes.

Pour in 4 cups of chicken stock and 1 cup of water, along with 3 bay leaves, and bring to a boil.

Add back the cooked chicken, 3/4 cup of orzo pasta, and 1 branch of rosemary, then lower the heat to a simmer and cook for about 10 minutes or until the orzo is done.

Remove the rosemary and bay leaves from the soup.

Stir in the juice from 1 lemon and a handful of fresh parsley, then taste and adjust seasoning with salt and pepper as needed.

Equipment Needed

Allergens