Lemon Chicken Orzo Soup
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch chunks
- salt and pepper
- 3 cloves garlic, minced
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- 3/4 cup uncooked orzo pasta
- fresh dill to taste
- Juice and rind of 1 lemon
Saute chicken in 1 tablespoon oil until cooked through. Remove from pan. Add vegetables and cook about 5 minutes. Add thyme and stock and bay leaves and bring to a boil. Add pasta and cook until al dente. Turn heat to simmer. Add chicken and season to taste. Add lemon juice and zest and top with dill if desired. Serve piping hot in Artists at Heart Soup Crocks.