Between the changing weather and the impending election, a comforting chicken soup just feels…right. This three-step recipe delivers all the nostalgia and coziness we’re craving with a lemony twist and orzo instead of noodles. Best enjoyed in your favorite pair of sweats.
Prep Time: 5 Minutes
Cook Time: 40 Minutes
- 2 tbsp olive oil
- 1 large white onion, diced
- 3 stalks celery, sliced into ½” pieces
- 12 oz. boneless skinless chicken thighs, pat dry
- Kosher salt
- Freshly ground black pepper
- 8 cups low-sodium chicken broth
- ¾ cup orzo
- ¼ cup lemon juice, plus wedges for serving
- ⅓ cup chopped dill
Heat oil in your Stock Pot over medium-high heat. Add in the onions and celery and cook until vegetables have softened, 7-9 minutes. Season your chicken thighs with salt and pepper, add to pot, then add broth.
Bring mixture to a boil, reduce heat to a simmer, cover, and cook until chicken is opaque, 17-23 minutes. Transfer chicken to a cutting board and shred into pieces.
Bring broth back to a boil, add orzo and cook until al dente, 8-9 minutes. Turn heat off, add chicken, stir in lemon juice, and season with salt and pepper to taste. Ladle into bowls and serve with extra lemon wedges.
Feeling ambitious? Have food scraps or chicken bones? Skip the store bought broth and make your own. Here's our simple guide to DIY stock from environmental advocate and founder of Suelo Suelo, Corinne Rivera. Delicious and better for the planet, what's not to love?