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

  • 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
  • 1/2 teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • 3/4 cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

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 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: Marc Tabyanan.