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lemon chicken soup with orzo

5.0

(11)

www.thechunkychef.com
Your Recipes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat. Season chicken breasts on both sides with salt and pepper. Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through. Set chicken aside on a plate.

Step 2

Add remaining butter to dutch oven, then add onion, carrots, celery and garlic. Cook, stirring often, until soft, about 3 minutes. Stir in dried thyme.

Step 3

Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven. Bring to a boil.

Step 4

While soup is coming up to a boil, shred chicken using two forks. Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of rosemary and oregano. Reduce heat and simmer 10-12 minutes, until orzo is tender.

Step 5

Remove and discard bay leaf and rosemary/oregano sprigs. Stir in lemon juice and fresh parsley. Taste and adjust seasonings if necessary.

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