Easy chicken soup made with a light and refreshing lemon broth, orzo pasta, and vegetables. This comforting soup is healthy and perfect for a cold day.
2carrotspeeled and sliced into 1/4 inch thick
1celery stalkthinly sliced
8cupsof chicken broth
Zest of 2 lemons
Juice of 2 lemonsabout 1/3 cup
1 1/2cupsorzo pasta
2cupscooked shredded chicken
1/4cupchopped fresh flat-leaf parsley leaves
Salt and pepperto taste
In a large stockpot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes.
Add the chicken broth, lemon zest, lemon juice bay leaf and bring to a boil. Add the orzo and cook, stirring occasionally, for 6 to 8 minutes, or until orzo is tender. Add the chicken and heat for about 5 minutes.
Remove the pot from the heat. Discard the bay leaf and stir in the parsley. Season with salt and pepper, to taste. Ladle the soup into bowls and serve warm.
Note-You can use shredded rotisserie chicken in this soup.