Please tell me that you guys are still very much enjoying soup? Because over here, it’s still very much soup weather, with temperatures dipping into the negatives overnight. Surely soup weather, right? In all seriousness, over the last few months I’ve been making a new soup recipe every other week. You’d think I might start to get sick of it, or run out of new ideas. But nope, soup is still exciting me. Crossing my fingers you feel the same way. This is actually a soup I made a few weeks ago over Christmas. I quickly realized that I needed to have a large batch of something continually simmering away on the stove. That way there was always something for people to snack on throughout the day. What better than chicken soup? It’s the perfect thing to warm up to after coming in from outside. And this chicken soup also happened to do wonders for the cold that many family members seemed to have caught. So not only is this soup good, but will also help to fight off your winter cold. Cool. Cool. I don’t know if you guys remember this lemon butter chicken and orzo that I made last year. But it was the inspiration behind the making of this soup. I can’t tell you how much I love that skillet chicken. It’s probably one of my more favorite skillet recipes. I even made it the other day on Instagram. It’s so good. Anyway, I love the flavors of that dish so much that I decided to turn them into a healthy soup. Which is where this recipe comes in. It’s everything I love so much about that skillet chicken, but in soup form. Plus the addition of caramelized garlic and a little parmesan too… Just as good, maybe better. Just depends what kind of mood you’re in! Start out by searing the chicken in some olive oil, then add the garlic to caramelize it. I LOVE cooking the garlic slowly in the oil and allowing it to become soft, fragrant, and golden brown. It takes that garlicy bite out of the garlic and mellows it out, turning it buttery and sweet. Yummm. Once you’ve finished searing, add all the remaining ingredients and cook until the chicken is cooked through and falling apart. I prefer to use bone-in chicken, as it adds flavor to the broth, buy you can also use boneless. I flavored the broth with fresh herbs, plenty of lemon, and a little parmesan. It’s perfectly light and almost spring like, but still cozy enough for winter. For the orzo, I think it’s easiest to boil it outside of the soup. I know a lot of recipes will tell you to just boil the pasta in the soup. But if you have leftovers, the soup with soak up all the broth, which is a major bummer. SO, I boil the pasta separately, and then add it to each bowl of soup. The heat from the broth will warm the pasta, making leftovers great for lunch the next day. And on the topic of orzo, I am obsessed. Ever since last year when I made the lemon butter chicken and orzo I cannot stop using it in recipes. It’s my favorite…see these stuffed peppers, these lamb meatballs, these scallops, and this grilled zucchini. Yup. Obsessed. With plenty of snow in the forecast, I’m thinking it’s time for another round of this soup. It’s been a few weeks since I made it, and writing this post now has me craving a bowl. I’ll take mine with extra orzo, lemon, and probably a sprinkle of parmesan too. Oh, and a side of crusty bread. Always bread with soup. Always. Hope you guys enjoy and happy Wednesday! If you make this lemony garlic chicken and orzo soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
