Thursday, August 21, 2014

Lemon Chicken Orzo Soup

Full of flavor and deliciously yummy that warms your tummy!!

Ingredients Needed: (6 servings)
  • 2 Tbsp olive oil, divided
  • 1 lb boneless, skinless chicken cutlets, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 tsp dried thyme
  • 1 tsp Wicked Good Blends "Tuscan Bistro" spice blend
  • 5 cups chicken stock
  • 2 bay leaves
  • 3/4 cup uncooked orzo pasta
  • 1 sprig fresh rosemary
  • Juice of 1 lemon
  • 2 Tbsp chopped fresh parsley leaves
How to Make It:
  • Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden, about 3 minutes; set aside.
  • Add remaining 1 Tbsp olive oil to pot. Stir in garlic, onion, carrots and celery. Cook, stirring, until tender, about 4 minutes. Stir in thyme and Tuscan Bistro spice blend until fragrant, about 1 minute.
  • 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.
  • Serve immediately.
 Recipe adapted from damndelicious

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