- Mar 19, 2021
- 2 min read

My ALL-TIME FAVORITE Lemon Chicken Orzo Soup

I've been feeling a little out of it lately.. Not sure if it's the time change or the fact that the weather has literally been all over the place or it could be just the stressors of normal life during a pandemic LOL. I felt like making something hearty, yummy, and healthy so I decided on making some of my all-time favorite Lemon Chicken Orzo Soup. This simple yet delicious soup is perfect for those cold rainy days on the couch or (if you're like me) any day you need a little pick-me-up. The flavors compliment each other so well and it is so easy to make! The great thing about it is it's so versatile-- if you aren't a huge fan of chicken, leave it out. Don't like parsley? No problem, just skip it. It's really hard to mess this one up! I make this soup a couple of times a month but yesterday, my boyfriend asked for a special delivery so I figured it was the perfect time to share it with you all!

I hope you enjoy it as much as we do!

Best,

Alina

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes

Serves: 6

Ingredients:

2 Tablespoons of Olive Oil

1 Pound boneless, skinless chicken thighs or breast

3 Cloves of garlic, minced

1 Onion

3 Carrots

3 Stalks of Celery

1/2 Teaspoon dried Thyme

5 Cups of Chicken Stock

1 Cup of Water

2-3 Bay Leaves

3/4 Cup uncooked Orzo pasta

1 Lemon, Juiced

1 Sprig of Rosemary

2 Tablespoons Fresh Parsley

Salt and Black Pepper

Method:

1. Prepare the vegetables by mincing the garlic, peeling and dicing the carrots, and dicing the onion and celery. Next, chop the parsley.

2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Season chicken with salt and pepper and add to the pot. Cook chicken until golden, about 2-3 minutes and set aside.

*Pro Tip: You can also used pre-cooked chicken, which is what I did. If you are using pre-cooked chicken, skip this step.

3. Add 1 tablespoon of olive oil to the pot and heat. Add garlic, onion, carrots, and celery. Cook until tender while stirring occasionally, about 3-4 minutes. Stir in thyme until flagrant, about 1 minute.

4. Pour in chicken stock, add bay leaves and 1 cup of water. Bring to a boil. Once soup is boiling, add orzo, rosemary, and chicken. Reduce the heat and simmer for about 10-12 minutes, or until orzo is tender.