LEMON CHICKEN ORZO SOUP

LEMON CHICKEN ORZO SOUP

Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!

INGREDIENTS:
  1. 2 tablespoons olive oil, divided
  2. 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  3. Kosher salt and freshly ground black pepper
  4. 3 cloves garlic, minced
  5. 1 onion, diced
  6. 3 carrots, peeled and diced
  7. 2 stalks celery, diced
  8. 1/2 teaspoon dried thyme
  9. 5 cups chicken stock
  10. 2 bay leaves
  11. 3/4 cup uncooked orzo pasta
  12. 1 sprig rosemary
  13. Juice of 1 lemon
  14. 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:

  1. 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.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk 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.
  4. Serve immediately.
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