Lemon Chicken Orzo Soup

Summary
Prep time	15 min
Cook time
Source	Jan Quanbeck
Yield / serves	6 servings
Rating	(unrated)

Ingredients

• 2 sticks celery chopped finely
• 2 medium carrots peeled & chopped finely
• 1/2 medium onion chopped
• 1 T butter
• 1 T olive oil
• 3 cloves garlic minced
• 2 T flour
• 6 c chicken broth
• 1/4 t Italian seasoning
• 1.5 lbs uncooked chicken breasts or chicken thighs
• 1 c uncooked orzo
• 1 T lemon juice or to taste
• 1 T chopped fresh parsley or to taste
• salt & pepper to taste

Preparation

Saute the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.

Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.

Cover the soup (lid slightly open), and reduce the heat and simmer for 15 minutes.

Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it failry often because it tends to stick to the bottom of the pot.

Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice to taste, parsley, and season the soup with salt & pepper as needed. Serve immediately.