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janinetremblay
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Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, diced
1 cup orzo pasta
6 cups chicken broth
2 cups cooked, shredded chicken (rotisserie works great!)
1 tsp dried thyme
1 bay leaf
Juice of 1 large lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Sauté the Veggies:
In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Saute for 5-7 minutes until vegetables are softened.
Add the Broth & Chicken:
Pour in the chicken broth and bring to a simmer. Stir in shredded chicken, thyme, bay leaf, salt, and pepper.
Simmer for 10 minutes.
Cook the Orzo:
Stir in the orzo pasta and cook for another 8-10 minutes until the orzo is tender.
Add Lemon & Adjust Seasoning:
Stir in fresh lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Serve & Garnish:
Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the zesty, comforting flavors!