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