Bec Recipes

Lemon Orzo Chicken Soup

Name: Lemon Orzo Chicken Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 3 tablespoons olive oil, divided; 1 pound boneless, skinless chicken thighs; 1 1/4 teaspoons kosher salt, divided, plus more as needed; 1/4 teaspoon freshly ground black pepper; 3 medium scallions, thinly sliced (1/3 cup); 1 large yellow onion, diced (2 cups); 2 medium carrots, peeled and thinly sliced crosswise (1 1/2 cups); 3 medium stalks celery, thinly sliced crosswise (1 1/4 cups); 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves; 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups); 1 cup dried orzo pasta; Finely grated zest of 1 medium lemon (2 teaspoons); 2 tablespoons freshly squeezed lemon juice (1 medium lemon), plus more as needed; 1/4 cup finely chopped fresh dill, plus more as needed

8 servings

porsjoner

15 minutes

aktiv tid

1 hour 5 minutes

total tid

Start matlaging

Ingredienser

3 tablespoons olive oil, divided

1 pound boneless, skinless chicken thighs

1 1/4 teaspoons kosher salt, divided, plus more as needed

1/4 teaspoon freshly ground black pepper

3 medium scallions, thinly sliced (1/3 cup)

1 large yellow onion, diced (2 cups)

2 medium carrots, peeled and thinly sliced crosswise (1 1/2 cups)

3 medium stalks celery, thinly sliced crosswise (1 1/4 cups)

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)

1 cup dried orzo pasta

Finely grated zest of 1 medium lemon (2 teaspoons)

2 tablespoons freshly squeezed lemon juice (1 medium lemon), plus more as needed

1/4 cup finely chopped fresh dill, plus more as needed

Fremgangsmåte

Step 1

Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Meanwhile, pat 1 pound boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Step 2

Add the chicken to the pot in a single layer. Sear until browned, 4 to 6 minutes per side. Transfer the chicken to a plate (it may not be cooked through).

Step 3

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the pot and heat until shimmering. Add the scallions and cook, stirring often, until tender, 30 seconds to 1 minute. Add the carrot mixture and remaining 1/4 teaspoon kosher salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add the garlic and thyme, and cook, stirring often, until fragrant, about 1 minute.

Step 4

Return the chicken and any accumulated juices on the plate to the pot; reserve the plate. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and the chicken is cooked through, 2 to 10 minutes more. Transfer the chicken to the reserved plate and shred with two forks into bite-sized pieces. Return the chicken to the pot.

Step 5

Add 1 cup dried orzo pasta and return to a simmer. Simmer, stirring occasionally, until the orzo is tender, 9 to 10 minutes. Stir in the finely grated zest of 1 medium lemon, 2 tablespoons lemon juice, and 1/4 cup finely chopped fresh dill. Taste and season with more lemon juice and kosher salt as needed. Garnish with more chopped finely chopped fresh dill.

Recipe Notes

Næringsinnhold

Porsjonsstørrelse

Serves 8

Kalorier

281 cal

Totalt fett

10.6 g

Mettet fett

2.2 g

Umettet fett

0.0 g

Transfett

Kolesterol

0 mg

Natrium

723.7 mg

Totalt karbohydrater

26.8 g

Kostfiber

2.4 g

Totalt sukker

7.8 g

Protein

20.0 g