Spicy Lemon Chicken Orzo Soup
Ingredients:
1 tbsp olive oil
1/2 red onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
4 celery stalks, diced
2 Serrano peppers, finely chopped
1 lb chicken (breast or thighs)
Seasoning: salt, pepper, garlic granules, red chili flakes, herbs de Provence (or thyme)
8 cups chicken bone broth
1/2 – 3/4 cup orzo
2 sprigs fresh rosemary
1/2 cup chopped parsley
1/2 cup freshly squeezed lemon juice
Instructions:
Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, carrots, garlic, and Serrano peppers. Sauté for about 2 minutes, or until the vegetables begin to soften and "sweat."Add Seasonings:
Stir in salt, pepper, garlic granules, red chili flakes, and herbs de Provence (or thyme). Continue sautéing for another minute, allowing the flavors to meld.Add Broth & Chicken:
Pour in the chicken bone broth and bring it to a boil. Once boiling, add the orzo and chicken (whole breasts or thighs). Reduce the heat and let the soup simmer for about 15 minutes, until the orzo is tender and the chicken is cooked through.Add Rosemary & Lemon:
After 15 minutes, stir in the fresh rosemary sprigs and lemon juice. Cover the pot and let the soup simmer for an additional 20-35 minutes to deepen the flavors.Finish & Serve:
Remove the chicken, shred or chop it, and return it to the pot. Stir in the chopped parsley. Taste and adjust seasoning if needed. Serve hot and enjoy!
