Lemon Chicken Orzo Soup

Ingredients

• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1 whole Onion, Chopped
• 4 whole Carrots, Chopped
• 2 stalks Celery, Chopped
• ½ teaspoons Thyme
• 6 cups Chicken Broth
• 1 cup Water
• 1 cup Orzo (uncooked)
• 2 whole Bay Leaves
• 3 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• ½ teaspoons Rosemary
• 2 Tablespoons Parsley, Chopped
• 1 teaspoon Lemon Zest
• 1 whole Lemon, Juiced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring, for about 5 minutes until softened.

2. Stir in the garlic, thyme and rosemary and cook for 1 minute until fragrant.

3. Pour in the chicken broth and water, add the bay leaves and bring to a boil over high heat.

4. Stir in the orzo, reduce the heat to medium-low and simmer uncovered for 8 to 10 minutes, until the orzo is tender.

5. Add the shredded cooked chicken and simmer for 3 minutes, until it is heated through and steaming hot all the way through.

6. Remove and discard the bay leaves. Stir in the lemon juice, lemon zest and parsley, then simmer for 1 minute.

7. Ladle the soup into bowls and serve hot.