Soup’s on! Preheat the oven, compile some wholesome ingredients into your Lodge Dutch Oven cookware, and listen for the “yummy” happiness from your family. Ingredients and directions below the how-to video.
- 2 tablespoons olive oil (divided)
- 1 pound boneless, skinless chicken thighs (cut into 1-inch chunks)
- Kosher salt and freshly ground black pepper
- 3 cloves garlic (minced)
- 1 onion (diced)
- 3 carrots (peeled and diced)
- 2 stalks celery (diced)
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- ¾ cup uncooked orzo pasta
- 1 sprig rosemary
- Juice from 1 lemon
- 2 tablespoons chopped, fresh parsley leaves
Start by trimming the fat off the chicken and cutting the thighs into bite-size, 1-inch chunks. Season with salt and pepper. Set those aside.
Chop vegetables and mince garlic. Set that aside as well.
Now, heat 1 tablespoon olive oil in a large stockpot or Lodge Dutch Oven over medium heat. Add chicken to stockpot and cook until golden (2-3 minutes). Set aside.
Add remaining 1 tablespoon olive oil to stockpot, along with the garlic, onion, carrots, and celery. Cook until tender, stirring occasionally. Should take about 3-4 minutes. Stir in thyme until fragrant.
Whisk in chicken stock, bay leaves and 1 cup water. Bring to boil.
Stir in orzo pasta, rosemary and chicken. Cover, reduce heat, and simmer until orzo is tender (10-12 minutes). Stir in lemon juice and parsley. Season with salt and pepper to taste.
Remove bay leaves and rosemary sprig.
Serve piping hot!