A wholesome mix of vegetables and tender chicken simmered in a lemony broth. This is pure comfort in a cup!
The weather has been absolutely gorgeous in the Bay Area. We have had temperatures of 70 degrees. I can now run in shorts and go for long walks wearing flip-flops. Even in perfect weather, I still need a bowl or two of chicken noodles. This soup is good for me whether I am sick or healthy.
This is not your typical chicken noodle broth. Orzo, a pasta that looks like a grain of rice, is substituted for the traditional noodles. My favorite part of this soup is the freshly squeezed lime juice. This soup is pure comfort with a hint of refreshing lemony goodness. This recipe is ready in 30 minutes and fills the house with a wonderful aroma.
You have it! Quick, easy, and hearty, this dish is sure to please the whole family. It’s hard to beat!
- Divide two tablespoons of olive oil into equal parts.
- Cut into 1-inch pieces 1 pound of skinless, boneless chicken thighs
- Black pepper and Kosher Salt
- Three cloves garlic, minced
- One onion, diced
- Peel and dice three carrots
- Celery ribs diced
- Half a teaspoon of dried thyme
- 5 cups chicken stock
- 2 Bay Leaves
- 3/4 cup uncooked orzo pasta
- One sprig rosemary
- Juice of one lemon
- Fresh parsley leaves, two tablespoons
- On medium heat, warm one tablespoon of olive oil in a large pot or Dutch Oven. To taste, season chicken thighs with a little salt and pepper. Add the chicken to the stockpot, and cook for about 2-3 minutes until golden. Remove from heat.
- Add the remaining one teaspoon oil to your stockpot. Add celery, carrots, onion and garlic. Cook, stirring frequently, for 3-4 minutes or until the vegetables are tender. Stir in thyme for about 1 minute until fragrant.
- Bring to a rolling boil, whisking in the chicken stock and bay leaves. Stir in orzo and rosemary; simmer for 10-12 minutes. Add lemon juice and parsley and season to taste with salt and pepper.
- Serve immediately