TabyanInn

This soup is a great one for spring days. Easy to make, our guests love it, and we think you will, too.

Ingredients:

• 2 tablespoons olive oil, divided
• 1 lb. boneless, skinless chicken thighs, cut into 1“ chunks
• Salt & pepper to taste
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• ½ teaspoon dried thyme
• 5 cups chicken stock
• 2 bay leaves
• ¾ cup uncooked orzo pasta
• 1 sprig rosemary
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

How To Make:

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.

Season chicken thighs with salt and pepper. Add chicken to the stockpot and cook until golden, about 2-3 min. Set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 min. Stir in thyme and cook until fragrant, about 1 min.

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 min. Stir in lemon juice and parsley. Season with salt and pepper.

Prep time: 30 min. Cook time: 30 min. Serves: 8.

Notes

Source: Internet.

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