I always feel bad when the kids get a cold. There is really nothing that will get rid of it, so we just endure it and treat the symptoms as best as possible. This soup seems to always make our family feel better when one or more of us is under the weather.
Not only is this soup good for when one of us has a cold or flu, it is also good for a light, nourishing meal after periods of heavy eating, like the holidays and vacations. This is our go to soup after Thanksgiving and January 1st.
Lemon Thyme Chicken Soup
2 tablespoons of olive oil
2 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
1 large onion, chopped
3 large carrots, peeled and sliced
3 cloves of garlic, crushed
3/4 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh rosemary
8 cups chicken broth
2 bay leaves
Juice of one lemon
salt and pepper to taste
3/4 cup orzo
Heat olive oil over medium heat in a Dutch oven or large stock pot. Sauté onions and carrots until tender, add add garlic an sauté just until garlic is fragrant (this only takes 30 second to 1 minute). Add chicken and continue to sauté until chicken is just cooked. If using dried thyme and dried rosemary, add now and stir until fragrant, again 30 seconds to 1 minute. Next, pour in the chicken broth and bay leaves, then give a good stir and bring to a boil. Reduce heat, add fresh thyme and fresh rosemary if using instead of dried and simmer for about 15 minutes or so while preparing the orzo*. Prepare the orzo according to package directions. Once the orzo is done, stir the lemon juice into the soup and season with salt and pepper to taste. To serve, add a spoonful or two of orzo to a bowl, the ladle the soup over it.
Serve with a green salad and warm French bread
Makes 6-8 servings
*Note: I cook the orzo separately because if there is any left over soup, the orzo doesn't get soggy. I really dislike soggy, mushy pasta.
Here's to staying healthy!
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