October in New England! There’s nothing better. My husbands birthday falls in October and I can’t even argue with him when he boasts that he was born in the “best month” (I was born in February… seriously? I’m basically hibernating by then!). Aside from PUMPKIN EVERYTHING, one of my favorite things about October is the un-official kick-off of soup season. Last night I decided to start strong with a new-to-me recipe for Lemon Chicken Orzo Soup.
What You’ll Need…
- 2 large carrots, diced
- 2 stalks of celery, diced
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 lb chicken breast
- 3/4 cup uncooked orzo
- 1 32oz carton chicken broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- Juice from 1 lemon
- Cooking oil (olive or coconut work well)
What To Do…
- If you’re starting with raw chicken: Heat oil in stock pot. Cut chicken
breast into approximately 1″ strips, add to oil, and cook on medium
heat until no longer pink in the middle. Set aside. I used already cooked slow cooker chicken leftover from my husbands meal prep! (I’m an advocate for recycling everywhere you can)
- In the same pot, add another dab of oil. Toss in carrots, celery, onions, and garlic. Sautee on medium heat for 2-3 minutes, until veggies are tender. Add rosemary and thyme, stir, and cook another minute.
- Stir in chicken broth and bay leaves. Bring to a boil.
- Stir in orzo and chicken, reduce heat and let simmer for 10ish minutes, or until orzo is at desired tenderness.
- Remove from heat and stir in lemon juice and parsley. Enjoy
Lunch tip: Use a ladle to divide into mason jars for the perfect lunch portion!