Source
Yield
4 to 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large red or yellow onion, chopped
- Kosher salt
- 3 celery stalks, sliced ½-inch thick
- 3 carrots, peeled and sliced ½-inch thick
- 5 garlic cloves, chopped
- 1½ pounds boneless, skinless chicken thighs, cut into fourths
- Black pepper
- 1 (10.5-ounce) can cream of chicken soup
- 4 cups chicken broth
- ¾ cup dried orzo
- ¼ cup fresh lemon juice (juice of about 1 large lemon)
- ¼ cup chopped fresh dill
Instructions
- Warm the oil over medium-high heat in a large pot or Dutch oven. Add the onion, season lightly with salt, and cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, and garlic, and cook until just softened and fragrant, about 2 minutes. Add the chicken thighs. Season lightly with salt and generously with pepper.
- Pour in the cream of chicken soup, the broth, and 1⅓ cup water (about 1 can of the soup). Bring to a boil, stirring occasionally. Reduce the heat to medium to maintain a gentle simmer and cook for 15 minutes.
- Add the orzo to the soup and cook, stirring often and scraping the bottom to prevent sticking, until the orzo is tender, about 10 minutes. Add the lemon juice and the dill. Taste and add more salt and pepper if desired.
Notes
- You can use a different small dried pasta, like pastina, or opt for refrigerated gnocchi or tortellini, which will only take about 5 minutes to heat through.
- Sliced chicken breast can be substituted for the chicken thighs.
- The full amount of lemon juice called for makes this soup lemony—if you prefer a gentler tartness, start by adding half the amount and add more to taste.
- This soup keeps well in the fridge for an easily reheated quick meal.