1-poundboneless skinless chicken thighscut into 1-inch pieces
1/8teaspooncayenne peppercan add more if you like spicy
2medium carrotschopped (~1 cup)
2celery stalkschopped (~ 1 cup)
1 ¼cupOrzo pasta
Juice of one fresh lemon~2 Tablespoons
Chopped parsleyoptional garnish
In a large pot over medium heat add 2 tablespoons of the butter, the chicken, Italian seasoning, garlic powder, cayenne pepper, and salt. Cook everything together until the chicken is no longer pink, about 5-7 minutes. Take the chicken out and set aside for now.
Melt the other 1 tablespoon of butter in the pot and then add in the chopped carrots, celery, and onion. Cook until softened.
Take the chicken broth and add it into the pot. Bring the stock mixture to a boil.
Pour in the orzo pasta and cook until softened, about 8-10 minutes.
Stir in the lemon juice and zest and place the set aside chicken back into the pot. Stir everything together.
Serve and enjoy with chopped parsley as a garnish.
Make this soup in a heavy bottomed pot or Dutch oven. It will distribute the heat more evenly and is less likely to scorch the bottom.
Feel free to add in other veggies like bell peppers and mushrooms if you like.
If making ahead of time, don't add in the orzo until you are ready to serve.