Ingredients

• 300 g chicken (breast fillet or thigh meat)
• salt, pepper
• 1 teaspoon thyme
• 250 g carrot
• 2 stalks of celery
• 1/2 onion
• 3 cloves garlic
• 1 tablespoon extra olive oil
• 1 tablespoon butter
• 1.5 liters broth
• 1/2 cup (50 g) fine orzo pasta
• 2 tablespoons lemon juice
• 150 g 18% or 12% sour cream (thick, homogenized)
• 2 tablespoons chopped parsley

Preparation

1. Cut the chicken into cubes, season with salt, pepper and thyme.
2. Prepare the vegetables: peel the carrot and cut into cubes, celery into pieces, onion into small cubes and peel the garlic and leave whole.
3. Heat a wide and large pot, pour in the olive oil and add the chicken, brown, then remove onto a plate.
4. To the same pot add the prepared vegetables: carrot, celery, onion and garlic. Add butter and frying while stirring occasionally, brown the ingredients for about 4 minutes.
5. Add the broth and bring to a boil. Add the pasta and the browned chicken and bring to a boil. Reduce heat and cook covered for about 10-12 minutes.
6. Remove the soup from heat, add lemon juice, chopped parsley and finally season the soup with sour cream: first mix it with a few tablespoons of water, then gradually, a tablespoon at a time, with the added broth. Finally pour into the soup and mix. Check the seasoning for salt and pepper.