Comforting and light, this Lemon Chicken Soup with Orzo is ready in about 30 minutes! Perfect for a chilly weeknight dinner with family!
Recipes by: thechunkychef.com
Servings: 6 servings
INGREDIENTS
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, divided
- 2 boneless, skinless chicken breasts, trimmed of fat
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 4 cups reduced sodium chicken broth
- 1 1/2 cups water
- 1 cup dried orzo pasta, uncooked
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- juice of 1 lemon
- 2 tsp fresh parsley, minced
INSTRUCTIONS
- Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat. Season chicken breasts on both sides with salt and pepper. Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through. Set chicken aside on a plate. READ MORE
