Lemon Chicken Orzo Soup

bonCook Tools Used: Santoku Chef Knife, Eco Chop, Heat Resistant Spatula, Citrus Press

Ingredients

• 2 Tablespoons Olive Oil

• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

• Kosher Salt and freshly ground pepper

• 3 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 2 celery ribs, diced

• 1 teaspoon FRENCH PANTRY Rosemary Basil Thyme Herb Blend

• 5 cups chicken stock

• 2 bay leaves

• 3/4 cup uncooked orzo pasta

• 1 sprig rosemary

• Juice of 1 lemon

• 2 tablespoons chopped fresh parsley leaves

Directions

• Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; remove chicken and set aside.

• Use the Eco Chop to dice the garlic, onion, carrots and celery. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the FRENCH PANTRY Rosemary Basil Thyme Herb Blend until fragrant, about 1 minute.

• Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper to taste.

* This is my go to chicken soup recipe. It's quite easy and fast to make. I have made this soup multiple times to take to friends or neighbors when someone is sick. If you do not want the lemon flavor you can leave it out all together, or add 1/2 of the lemon.