Chicken Orzo Soup The perfect soup to warm you up this winter. It’s a new take on an old classic, chicken noodle soup. I used Calabrian chili in the broth for an extra kick and baked the chicken skin for an added crunch. The orzo gives it a lighter feel and the heavy cream brings richness without being overly creamy. Recipe: Chicken: 1 1/2 pounds chicken thighs Salt and pepper Avocado oil -Generously season chicken on both sides with salt and pepper. -In a cold medium pot, add avocado oil and place chicken skin side down. Turn heat to medium-high and cook for 8-10 minutes. Flip and cook for another 5 minutes. Remove chicken from the pot and remove the skin. Place skin on a baking sheet lined with parchment paper and cook in the oven for 8-10 minutes at 350°F. Set aside. Soup: 3 tablespoons avocado oil 2 medium carrots, diced 2 celery stalks, diced 1 medium leek, diced 1 medium yellow onion, chopped 3 garlic cloves, minced 8 cups chicken broth 1 tablespoon Calabrian chili 2 tablespo...