Rosemary + Orzo Soup with Lemon

Man, I love this soup. It is so hearty, and yet when you eat it you can feel that you're putting awesome nutrients into your body. The lemon adds the perfect extra dash of flavor for this tasty soup!

What You'll Need:

3 boneless, skinless chicken thighs, cut into 1 inch pieces
5 cloves of garlic, minced
2 sprigs of rosemary, minced
1 onion, diced
1 C uncooked Orzo pasta
3 carrots, peeled and diced
3 stalks celery, diced
2-3 bay leaves
4 C low sodium chicken stock
1 lemon, juiced
1/2 TSP dried thyme
Himalayan salt and black pepper
2 TBSP fresh parsley, chopped

In a large pot, heat 1 TBSP EVOO over medium heat. 
Add your chicken thighs and season with salt and pepper.
Cook until golden, a couple of minutes. 
Remove from the pot and set aside. 

Meanwhile, dice your veggies

Add your carrots, onions, celery and garlic to the pot. 
If needed, add extra EVOO.
Cook until tender, about 5 minutes.
Add your dried thyme and stir in until fragrant.

Meanwhile, chop your rosemary and prep other ingredients

Add chicken broth, bay leaves and 1 C water to the pot and bring to a boil.
Add chicken, rosemary and orzo pasta and reduce heat. Let simmer for 12 minutes.
Season with salt and pepper to taste

Stir in lemon juice and chopped parsley.
Ladle into bowls and it's ready to eat!


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