The gloomy weather has made me crave a delicious Chicken Noodle Soup! I looooooove the Lemon and Garlic Grilled Chicken we make so I decided to see if I could make it into a soup form! And ever since the Spinach and Parmesan Orzo we made, I have been dying to bring orzo into more dishes so out came this oh-so-delicious Lemon Orzo Chicken Noodle Soup!
[What you need]
2 large boneless skinless chicken breasts
2 lemons
2 tablespoons chopped garlic
1 onion
3 carrots
1 stalk celery
6 cups chicken broth
3 sprigs fresh rosemary
1 tablespoon fresh thyme
4 tablespoons butter
1 cup orzo
salt and pepper to taste
[What to do]
Cut your chicken into 1 inch cubes and season with salt and pepper, then marinate in the zest and juice from one lemon. Let it sit in the juice for about half an hour, while you prep your veggies. Dice your onion, carrots and celery and set aside.
Melt 2 tablespoons of the butter over high heat in a dutch oven or large pot. Then add in the chicken in the lemon juice and saute for about 4 minutes, until completely cooked through. Remove the chicken from the pan, leaving any juices left in the pan. Add in the onion, carrots, celery, garlic and remaining butter and saute for about 5-7 minutes, until the carrots are tender.
Add in the chicken and chicken broth and bring it to a boil. Add in the orzo, thyme and rosemary and season with salt and pepper. Turn it down to a simmer and put the lid on and let it simmer for about 15 minutes. Remove the lid and let it continue to cook for another 5 minutes, stirring occasionally until the orzo is cooked through. Stir in the zest and juice from the remaining lemon. Enjoy!
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