Creamy Lemon Orzo Chicken Soup

By Tatyana's Everyday Food · 50 min

Ingredients

Instructions

1. Cut the chicken into 1-inch pieces. Heat a large soup pot over medium-high until very hot, then add avocado oil.
2. When the oil is smoking, brown half the chicken in batches, seasoned lightly with salt and pepper, until golden all over.
3. Remove the chicken with a slotted spatula and set aside. Repeat with the remaining chicken.
4. In the same pot, add a few tablespoons of butter, the diced onion, carrots and celery. Sauté 8–10 minutes, until the onion is translucent and the carrots tender.
5. Add the garlic, thyme, rosemary and oregano, and season with salt and pepper. Stir for about 30 seconds.
6. Add the flour and toss until absorbed, then cook for 1 minute.
7. Pour in the white wine and lemon juice. Simmer on medium heat for 6–8 minutes until the wine is reduced by half. (You can replace the wine with chicken broth and 2 more tablespoons of lemon juice.)
8. Pour in the chicken broth and return the chicken to the pot. Bring to a simmer over medium-high heat and cook for 15–20 minutes.
9. Add the orzo and cook according to package instructions (about 10 minutes for the author's pasta).
10. Once the orzo is cooked, stir in the cream, parmesan, parsley, dill and the zest of 2 large lemons.
11. Heat until just a low, slow simmer, then remove from the heat, cover and let stand 30 minutes to thicken.
12. Serve with buttered toasted bread; add extra parmesan and black pepper as desired.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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