orzo chicken soup with lemon

makes 4 servings

ingredients:

1 tablespoon olive oil

2 cloves garlic, minced

2 ribs celery, diced

1 small onion, diced

6 cups chicken broth

2 chicken breasts

juice of 1 large lemon

1 cup orzo

1/4 cup fresh flat leaf parsley, chopped

directions:

Heat the olive oil over medium heat in a large soup pot. Add the garlic, celery, and onions and saute for 4-5 minutes until softened and the onion becomes translucent. Meanwhile, slice the chicken breasts in half lengthwise, then cut them into bite-sized pieces (i cut the halves into strips, then small cubes so they fit on a soup spoon nicely). Add the broth, cut up chicken breasts, and lemon to the pot and raise the heat to medium-high. Bring to a boil. Add the orzo and parsley. Cook for 8-10 minutes until the orzo is fully cooked. Serve immediately. When reheating leftovers, add a little more broth if necessary as the orzo tends to soak up the soup.

recipe printed from twothirtyate.com