Lemon Chicken Orzo Soup
2 Tblsp olive oil, divided
1 lb boneless, skinless chicken, cut into bite size 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 tsp dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1-2 lemons to taste
1 cup water
2 Tblsp chopped fresh parsley leaves
Heat 1 Tblsp olive oil in a large pot over medium heat. Season chicken chunks with salt and pepper. Add chicken to pot and cook until golden, about 3-5 minutes stirring to cook all sides. Remove chicken to a plate and set aside.
Add remaining 1 Tblsp oil to the spot. Stir in garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup of 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 and parsley; season with salt and pepper to taste. Serve Immediately. EnJOY!
