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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This lemon chicken soup will warm you from the inside out as the temperatures drop.
2 tablespoons oil
1 onion, diced
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
2 carrots, peeled and diced
2 stalks celery, peeled and diced
6 cups water or chicken stock (or more, as needed)
1 and 1/2 pounds boneless, skinless chicken thighs
juice of 3 lemons (or about 9 tablespoons Tuscanini Lemon Juice)
2 teaspoons dried mint
salt, to taste
pepper, to taste
1 cup Gefen Orzo, egg noodles, or rice
1 lemon, thinly sliced (optional)
In a large pot, heat oil and sauté onion for five to seven minutes or until soft (do not brown). Stir in garlic and cook for 30 seconds. Add carrots and celery and sauté for one to two minutes.
Pour in six cups of water or stock. Bring to a boil. Add chicken thighs and bring back to a boil.
Lower flame, cover the pot, and simmer for 45 minutes to one hour.
Remove chicken and shred. Return to pot.
Add in the lemon juice, mint, salt, pepper, and orzo. Cook for 10 minutes or until orzo is soft, stirring occasionally to keep orzo from sticking to bottom of the pot.
Add some more water if needed.
Garnish with sliced lemon if desired.
Styling by Miriam Cohen
Photography by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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