Best Lemon Chicken Orzo Soup

This is definitely the best lemon chicken orzo soup I have ever tasted. What I love most about this recipe by Sip and Feast is the homemade chicken stock and the burst of flavors from the lemon, garlic, onion, celery, and parsley. It surely is healthy and comforting! Cook this to warm you up during cold days. Watch the video below for the full instructions.

Ingredients:

For the quick stock and chicken meat:

• 2 tablespoons of olive oil
• 2 and 1/2 pounds of chicken thighs
• 10 cups of water
• 2 cups of low-sodium chicken stock
• 1 medium carrot
• 1 medium celery rib
• 1 medium onion
• 2 large bay leaves

For the soup:

• 1/4 cup of olive oil
• 3 medium carrots (diced)
• 3 medium celery ribs (diced)
• 1 medium onion (diced)
• 3 cloves of garlic (minced)
• 2 tablespoons of flour
• 10 cups of chicken broth from above
• 1 and 1/2 pounds of chicken thigh meat (diced, from above)
• 2 tablespoons of lemon juice
• salt and pepper to taste
• 1/4 cup of flat-leaf parsley (minced)
• 8 ounces of orzo

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Instructions:

For the broth and chicken meat:

Step 1:

Place a large pot over medium heat and add the olive oil and chicken thighs skin side down. Sear the chicken thighs for about 5 minutes per side, then add the low-sodium chicken stock, water, onion, carrots, celery, and bay leaves.

Step 2:

Let it boil for about 5 minutes, then reduce heat to simmer and place the lid slightly ajar. Cook until tender for about 1 hour. Occasionally, skim and discard the fat and scum with a large flat spoon.

Step 3:

Take out the thighs from the pot and place one layer onto a cutting board to cool.

Step 4:

Turn off the heat and strain the soup discarding the vegetables, then degrease the chicken stock.

Step 5:

Once the chicken is already cooled, remove all of the thigh meat. Chop the meat and set aside.  You can use the bones, skin, and cartilage for a bone broth or you can discard them.

For the soup:

Step 1:

Saute the carrots, celery, and onion in a large pot with olive oil over medium heat for about 7 to 10 minutes or until soft.

Step 2:

Add the garlic and saute for another minute. Sprinkle the flour and mix well.

Step 3:

Pour the chicken stock (10 cups) into the pot. Scrape the bottom of the pot to deglaze. Turn the heat to high, and bring it to a boil.

Step 4:

Once it’s boiling, turn it to a simmer for 15 to 20 minutes.

Step 5:

Add the chicken thigh meat and orzo. Stir often until the orzo reaches al dente. If you need more liquid, add a bit of water or extra low-sodium chicken stock.

Step 6:

Add the parsley and lemon juice. Mix until well combined. Taste the soup and season it with a generous amount of salt and pepper to taste. Enjoy!

Best Lemon Chicken Orzo Soup