Lemon Chicken Orzo Soup

For the Broth

• 2 tbsp olive oil
• 2.5 lbs chicken thighs
• 10 cups water
• 2 cups chicken stock
• 1 medium carrot
• 1 medium celery rib
• 1 medium onion
• 2 large bay leaves

For the Soup

• 0.25 cup olive oil
• 3 medium carrots, diced
• 3 medium celery ribs, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp flour
• 10 cups chicken broth (from above)
• 1.5 lbs chicken thighs, diced (from above)
• 2 tbsp lemon juice
• Kosher salt to taste
• 0.25 cup minced parsley
• 8 oz orzo pasta

1. Heat a large stock pot over medium heat; add olive oil and chicken thighs. Sear skin-side down for 5 minutes per side until colored.
2. Add chicken stock, water, onion, carrots, celery, and bay leaves. Boil 5 minutes, then reduce heat and simmer covered (lid slightly ajar) about 60 minutes until chicken is tender. Skim fat and scum occasionally.
3. Remove thighs to a cutting board to cool. Turn off heat and strain soup, discarding vegetables.
4. Degrease the stock using a fat separator, paper towels, or refrigeration overnight.
5. Once cool, remove thigh meat, chop it, and set aside. Discard bones, skin, and cartilage.
6. In a large pot, sauté diced carrots, celery, and onion in olive oil over medium heat 7-10 minutes until soft and translucent.
7. Add minced garlic and cook 1 minute longer. Sprinkle flour over vegetables and stir to incorporate.
8. Pour 10 cups degreased chicken stock into the pot. Scrape the bottom with a wooden spoon. Heat to high and bring to a boil.
9. Reduce heat and simmer 15-20 minutes to concentrate flavors.
10. Add diced chicken and orzo pasta. Stir frequently until orzo reaches al dente. Add water or extra stock if needed.
11. Stir in parsley and lemon juice. Season with salt and pepper to taste. Add more lemon juice if desired. Serve.