Creamy Orzo, Corn and Chicken Soup

Ingredients

• 1 tbsp (15 mL) butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 Carton (900 mL) chicken broth or 4 cups (1 L) homemade broth
• 2 tbsp (30 mL) lemon juice, freshly squeezed
• 3/4 lb (340 g) chicken thighs or skinless boneless chicken breast
• 1/2 tsp (2 mL) dried thyme
• 1/2 cup (125 mL) orzo
• 1 tbsp (15 mL) all-purpose flour
• 1 cup (250 mL) 10 % cream
• 1 cup (250 mL) frozen corn
• Salt and pepper, to taste
• 1/4 cup (60 mL) fresh dill, coarsely chopped

Instructions

1. Melt butter in a large saucepan over medium heat.
2. Add onion and garlic; cook 5 min just until onion is tender.
3. Add broth, lemon juice, chicken and thyme to saucepan. Bring to a boil, reduce heat and simmer covered until chicken is cooked through, 10 to 15 min until no longer pink.
4. Remove chicken to a plate. When cool enough to handle shred meat into bite-size pieces.
5. Return broth in saucepan to the boil. Add orzo, cook 6 to 8 min until tender.
6. Whisk flour into cream. Add chicken, corn and cream to broth. Stirring frequently bring to a boil. Reduce heat and simmer for 1 min.
7. Add salt and pepper to taste. Garnish with fresh dill.