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

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