My daughter-in-law Estee sends me recipes from time to time when she finds a good one that she thinks I will like. She knows me SO well! She sent me this one and I loved it! It has such a yummy flavor and the fresh lemon juice just kicks it up a notch. It cooks up quickly and I love how the vegetables aren't overcooked. I also love how the orzo thickens up the soup nicely. I am excited to have a delicious new soup recipe. Thanks Estee!!
LEMON CHICKEN ORZO SOUP
adapted from foodiecrush and http://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1 onion, diced
3 carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary or 1/2 tsp dried rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves or 1 tsp dried parsley
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and garlic until fragrant, about 1 minute.
Stir in chicken stock, bay leaves and 1 cup 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.