Alfredo Garcia

This soup is a small portion that can serve two as a main entree or 4 as a side with a sandwich.

Lemony Chicken Soup

Add olive oil to a pot on medium high heat.

bone chicken thighs (or one chicken breast)

Season the chicken with salt and pepper all over. Add it to the pot and sear it on both sides for 3-4 minutes, then remove and set aside. The chicken will still be raw but will finish cooking later.

Add the carrots, celery, garlic, fennel, pearl onions and cook for 7-10 minutes or until all the veggies have softened.

Add in the bell pepper, all of the spices and the lemon zest, cook for 3-4 minutes.

Add in the chicken broth, 1 tbsp of the lemon juice and the chicken thighs back in. Simmer on a medium heat for 20-25 minutes.

Remove the chicken thighs and shred up the meat. Add the shredded chicken back into the pot along with the cauliflower and orzo, cook on a medium low heat for about 10-15 more minutes or until the orzo is cooked through.

Finish off the soup with freshly chopped dill, heavy cream and the remaining tablespoon of lemon juice.

Serve up the soup with croutons, more fresh dill and a drizzle of olive oil.