Lemon Orzo Chicken Soup by Tidal Tastes

Ingredients

• 450g (1 lb) chicken thighs
• 1 tbsp olive oil
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1.5 l (6 cup) chicken bone broth
• 1 cup orzo pasta
• 2 tbsp pesto
• 2 large lemons, juiced
• 1/2 cup parmesan cheese, grated
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium-high heat and sear the chicken thighs until golden brown, about 3-4 minutes per side, then remove from the pot.
2. Add the diced carrots, celery, and onion to the same pot and sauté for 5-7 minutes until softened, scraping up the browned bits from the bottom.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken bone broth and lemon juice, then return the seared chicken to the pot.
5. Cover and simmer for 15-20 minutes, or until the chicken is cooked through.
6. Remove the chicken, shred it using two forks, and return it to the pot.
7. Add the orzo pasta to the simmering broth and cook for 8-10 minutes, or until the pasta is al dente.
8. Stir in the pesto, season with salt and pepper, and serve topped with freshly grated parmesan cheese.