Happy Fall & Happy Friday!
The season of oversized sweaters, skinny jeans and warm boots is in full swing. It’s also the season of the Crockpot dishes, stews and lots of pumpkin recipes. Fall is the season of comfort.
We’re making soup today and not just any soup. We are making a creamy Lemon Chicken Orzo Soup. The fragrant aroma of lemon and thyme will fill your home with a pleasant scent yet unlike a traditional chicken soup it won’t take hours to prepare. Dredging the chicken in flour prior to cooking gives it a creamy consistency. That alone is a huge comfort factor.
I love chicken soup. It’s comforting. It’s satisfying. It feeds the entire family. Best of all it only takes one pot to make. Since no one volunteers to do dishes in my house, the less I dirty up, the less I have to wash.
Next time you’re in a hurry or craving a bowl of chicken soup try making this version. You won’t be disappointed. I promise.
- ¼ cup all-purpose flour
- 1 pound skinless boneless chicken thighs, cut into 1-inch pieces
- 2 carrots, sliced
- 2 ribs celery, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 5 cups chicken stock
- 1 tablespoon lemon juice
- 1 cup orzo pasta
- 1 tablespoons fresh thyme, finely chopped
- salt & pepper to taste
- 3 tbsp olive oil
- Heat 2 tbsp olive oil in a Dutch oven. To a shallow bowl add flour and dredge the chicken pieces, shake off the excess flour and add the chicken to the pot. Do this in two stages and don’t overcrowd the pot, otherwise the chicken won’t brown. Cook about two minutes on each side until slightly golden. Remove the chicken, repeat with the rest. Set aside.
- Add the remaining olive oil to the pot along with carrots, onion, celery, garlic and thyme. Season with a little salt and cook until the vegetables soften, about 5-6 minutes.
- Return chicken to the pot, add chicken stock, bring to a simmer, cover and cook for 15 minutes stirring occasionally.
- Add orzo and simmer another 10 minutes, until it’s tender.
- Season with salt and pepper. Enjoy