Chicken Lemon Orzo Soup

Back in Colorado for a couple weeks and let me tell you, I am one chilly gal. I’ve been craving this fall weather, especially for the fact that I can eat soup in without roasting away in the LA heat. This chicken lemon orzo soup brought home the win. It’s simple, it’s delicious, and it’s a nice twist on the classic chicken noodle soup. You’ll warm right up with this batch of soup and you’ll have enough to feed an army.

INGREDIENTS:
2 quarts chicken stock
2 cups shredded chicken
1.5 cups peeled & diced carrots
4 cloves of garlic, minced
1/2 white onion diced
1.5 cups diced celery
1 cup uncooked orzo
2 lemons juiced
1 tsp rosemary
1 tsp bay leafs
1/4 tsp salt
1/2 tsp pepper

DIRECTIONS:
1. Add the diced veggies to a 4 quart stock pot and sauté on low in olive oil. Add in all of the seasonings, garlic, and cook the vegetables on medium low until soft.
2. Add in the chicken stock, orzo, and lemon juice. Cover with a lid and let the orzo cook through for about 15-20 minutes. Add in the shredded chicken and simmer on low for about another 15 minutes.
3. Garnish with fresh parsley and enjoy!