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Lemon Chicken Orzo Soup

This soup is great for cold weather days. The lemon adds another depth of flavor making this a different option from the traditional chicken noodle soup. Can easily fit within a low sodium diet as well.
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Servings: 8 - 2 cups
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil , divided
  • 2 pounds chicken thighs , boneless
  • 1 yellow onion , diced
  • 2-3 medium carrots , chopped into bite size pieces
  • 3 celery stalks , sliced or chopped
  • 2-3 large garlic cloves , minced
  • 8 cups chicken broth (I used Better than Bouillon)
  • 2 cups water
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 3/4 cup orzo , uncooked
  • 1 tsp Italian seasoning

Method
 

  1. In a large stockpot on the stove, heat 1 Tbsp olive oil over medium heat and add chicken thighs. Allow for thighs to be mostly cooked and to get golden brown on both sides. Remove from the stock pot and set aside. Drain stockpot of liquid from chicken (if any).
  2. Heat 1 Tbsp olive oil in stockpot and add carrots, celery, and onion. Cook until tender. While you wait for the veggies to cook, chop the chicken thighs into bite size pieces.
  3. Once veggies are tender, add the garlic and stir for 30 seconds or so. Add the chicken broth and scrape any brown bits off the bottom of the pan from the chicken and veggies. Bring to a boil.
  4. Add lemon juice, lemon zest, chicken, orzo, and Italian seasoning. Cook until pasta is tender and chicken is cooked through. Squeeze a lemon wedge when serving for extra lemon flavor. Serve steaming hot.