45-minute chicken and orzo soup
This 45-minute chicken and orzo soup is a minor miracle. For days when you need a little comfort, but don't have a lot of energy... like today, for me.
The keys to this quick soup are boro salt and veggie umami, which add herby depth and complex savory flavor. With those seasonings - plus chicken, carrots, celery, and orzo - you can create this nourishing soup with a few easy steps.
1 lb chicken (boneless thighs or breasts)
2 tsp boro salt
2 Tbsp salted butter
2 ribs celery
1 large carrot
7 c water
2 tsp veggie umami
0.5 tsp salt
0.75 c orzo
1-2 Tbsp lemon juice
- Season chicken with 2 Tbsp boro salt
- Heat a large pot over medium heat. Add butter, then add chicken. Cook for 6 minutes on first side. Flip and cook for 6 additional minutes.
- While chicken is cooking, dice the celery and carrots.
- Remove chicken from pot and set aside on a plate. Leave any chicken drippings and butter in the pan. Add carrots/celery to the pot and cook for 5 minutes.
- Cut chicken into desired size pieces. Return to pot, then add 7 c water, 2 tsp veggie umami, and 0.5 tsp salt. Bring to a boil.
- Add 0.75 c orzo. Boil for 5 minutes.
- Turn off heat. Add lemon juice. Stir and enjoy!
