Creamy Lemon Chicken Orzo Soup – Quick Dinner Idea

Chop 3 carrots into small pieces, aiming for bite-sized pieces that fit on a spoon.

Use a food chopper to chop celery and onion, trimming ends and cutting into smaller pieces for easier chopping.

Chop 6 boneless skinless chicken thighs into 1-inch pieces.

Heat a large pot on medium-high heat and add 1 tablespoon of olive oil.

Add chopped carrots, onions, and celery to the pot and sauté for 4 to 5 minutes until they begin to soften.

Push the vegetables to the side, add another tablespoon of oil, and add the chicken pieces to the pot, spreading them out to brown.

Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/2 teaspoon black pepper, along with 1 tablespoon of minced garlic.

Let the chicken cook for about 4 to 5 minutes until browned, then add 1 bay leaf, 4 cups of chicken broth, and 2 cups of water.

Juice 2 whole lemons into the pot, ensuring seeds are removed, and stir to combine.

Increase heat to high and bring the mixture to a boil, then add 1 1/2 cups of orzo pasta.

Stir to combine and scrape the bottom of the pot, then reduce heat and simmer for 10 to 15 minutes until the pasta is cooked and everything is tender.

Equipment Needed

Dietary

Allergens