Friends, it has been a week full of sniffles and sneezes around our house. If you’e fighting allergies or a Spring cold, this soup is right up your alley. It’s light and vibrant from the lemon and herbs, but still warm and comforting with orzo and tender chicken.
Like every strict Ina devotee, I roasted the chicken first and then shred it before adding it back to the soup for a quick simmer. It all comes together very quickly, which is good since energy has been LOW.
Lemon Chicken Orzo Soup
Adapted from Damn Delicious
2 tbsp olive oil, divided
1 whole (2 split) chicken breast, bone in, skin on
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 large carrots, peeled and diced
3 stalks celery, diced
3 – 4 sprigs fresh thyme
5 cups chicken stock
1 cup water
2 bay leaves
3/4 cup uncooked orzo pasta
Juice of 1 lemon
2 tbsp chopped fresh parsley leaves
Preheat oven to 375 degrees.
Place the chicken breast on a sheet pan and rub the skin with 1 tbsp olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.
Add remaining 1 tbsp oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme sprigs until fragrant, about 1 minute. Season with salt and pepper.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Remove bay leaves and sprigs of thyme, stir in lemon juice and parsley; season with salt and pepper, to taste.
Get some rest and feel better!