This was OUTRAGEOUS!!!! Make this immediately!
I also made shrimp scampi and served it on top of the soup for an extra special meal!
Lemon Orzo Chicken Soup with Dill
Ingredients
- 2 lbs bone-in skin-on chicken thighs
- seasinings: salt pepper, garlic powder
- 2 T. olive oil
- 1 medium yellow onion diced
- 3 medium carrots sliced (not too thin)
- 1 medium shallot diced
- 3 garlic cloves smashed
- Zest of 1 lemon
- 1 small bunch fresh dill eyeball it
- 2 T. flour
- 6 cups chicken broth
- 2 tsp. salt
- ¾ cup dry orzo
- Juice of 1 lemon
Instructions
- Season the chicken thighs on both sides with salt, pepper, garlic powder.
- Heat the olive oil in a large pot over medium-high heat.
- Sear chicken for about 3–4 minutes per side, until beautifully browned. It doesn't need to be cooked through. Remove to a plate.
- Lower to medium. Add the onion, carrots and shallot right into those chicken drippings. Cook 5–6 minutes, until beginning to soften.
- Add garlic and cook about 30 seconds.
- Stir in the lemon zest, dill and flour. Cook for 1 minute, stirring constantly.
- Slowly pour in the chicken broth a little at a time, stirring and scraping up all those browned chicken bits from the bottom. Add salt.
- Return the chicken thighs to the pot. Bring to a gentle simmer, cover and cook about 12–15 minutes, or until the chicken reaches at least 165°F.
- Remove the chicken and shred it.
- Add the ¾ cup orzo to the broth and simmer uncovered until tender, about 8–10 minutes. Return the shredded chicken.
- Turn off the heat and stir in the juice of 1 lemon. Taste before adding more salt or lemon.
Leave a Reply