CK'S KITCHEN: Warm up this winter with lemon chicken orzo soup

I have a committed culinary relationship with lemon: it's lasted more than four seasons, an obvious prerequisite to lasting love; I'm over the constant desire to incorporate lemon into every item I cook or bake; and I appreciate its enduring versatility from my morning hot water to ice water to cocktails, and from my baked goods to my savory dishes. This citrus all-star is also an anti-inflammatory and antimicrobial as an essential oil and can help boost your mood, find mental clarity and reduce stress. So I didn't need much nudging when I saw this recipe for lemon chicken orzo soup, a little twist on the traditional and classic chicken noodle. Power cooking Some may call it food prep but when my guy and I are vibing in the kitchen, we call it power cooking. This particular night, we made a double batch of turkey chili, cornbread, 4-pounds plus of homemade meatballs, and this lovely soup. I had also strategically power shopped prior to collecting all the necessary ingredients including a big pack of chicken thighs from Costco so I could freeze the remainder, fresh rosemary and parsley, as well as celery, onions and carrots. I always have a bowl of lemons at the ready, so I was good in that department. The most time-consuming part of the prep was cutting up the chicken thighs. While the thighs cooked in the Dutch oven, I diced up our mirepoix — the French flavor base of onion, celery and carrots. Cozy comfort This soup had enough flair: rosemary, orzo and the fresh lemon juice to get my attention and the overall flavor profile to hold it. After a quick 30 minutes from cutting board to serving bowl, this recipe seriously delivered for me. My only complaint was it could have used a dash or two more salt, but I did use low-sodium chicken stock. Lesson learned! The lemon juice is a revolutionary move and the orzo is so much of a better feel than sloppy noodles. The best part of making this soup was tucking most of it in the freezer so I can enjoy it in a few weeks when my new granddaughter arrives and I'm going to need some home-cooked nourishment in a flash. Make this soup — it's a winner! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Lemon chicken orzo soup 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 celery ribs, diced ½ teaspoon dried thyme 5 cups chicken stock 2 bay leaves ¾ cup uncooked orzo pasta 1 sprig rosemary Juice of 1 lemon 2 tablespoons chopped fresh parsley leaves 1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. 2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. 3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. 4. Serve immediately. Makes 6 servings Source: damndelicious.net