Chickpea Orzo Soup

Original

Ingredients

• 1 lb chicken thigh, cut into 1/2-3/4 inch cubes
• 3 cloves garlic, pressed
• 1/2 tsp. dried thyme
• 1 tbsp. olive oil
• 1 onion, diced
• 3 large carrots, halved lengthwise and sliced
• 2 celery stalks, chopped
• 2-3 small stalks broccoli
• 6 cups vegetable broth + 1 cup water
• 2 14 oz cans chickpeas, rinsed and drained
• 1 small sprig rosemary
• 1 cup orzo
• 1 bay leaf
• 1/4 cup fresh lemon juice (~1 whole lemon)

Instructions

1. Saute the chicken with garlic and thyme, creating a nice frond. Remove from the pan
2. In the same pan, heat the olive oil over medium heat. Saute the onion for a few minutes, then add the carrots, celery, and broccoli with a little bit of water, cover to steam. Cook for 5 minutes until vegetables are soft.
3. Add the vegetable broth and water and bring to a boil.
4. Add the chicken, chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
5. Reduce heat to low and stir in lemon juice.

• Soup
• Dinner