Lemon Chicken Orzo Soup
Tags: Chicken Dinner Soup
Yield: 4
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Sandwich Sprinkle, to taste
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 1/2 teaspoon dried thyme
- 5 cups chicken stock
- 1 tablespoon cooking sherry
- 2 bay leaves
- 3/4 cup uncooked orzo pasta
- 1 teaspoon dried rosemary
- 1 tablespoon lemon zest
- 1 teaspoon dried tarragon
- 3 tablespoons lemon juice
- pitas
- garlic herb laughing cow cheese
- lunchmeat chicken
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with sandwich sprinkle, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock, sherry, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary, lemon zest, and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and tarragon; season with Sandwich Sprinkle, to taste.
- Serve immediately.
