Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 1/2 cups diced carrots (about 3-4 medium carrots)
  • 1/2 cup diced celery (about 3 ribs)
  • 1/2 cup finely diced onion
  • 2 cloves garlic (or 1/2 teaspoon garlic powder)
  • 8 cups chicken broth (I use low-sodium)
  • 3/4 cup orzo pasta
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 2 to 3 cups cooked, chopped chicken
  • 1/4 to 1/2 cup fresh lemon juice (see note)
  • 3 tablespoons butter, melted
  • 3 tablespoons flour
  • Shredded Parmesan cheese
  • Chopped, fresh parsley

Instruction

  • In a large pot, heat the oil over medium heat. Add the carrots, celery, onion and garlic, and cook for 5-6 minutes, stirring often, until the onions have softened and started to turn translucent.
  • Add the broth, orzo, bay leaf, salt, oregano, basil, and thyme. Bring to a simmer and cook for 10-12 minutes until the orzo is tender.
  • Optional for slightly thicker soup: stir together the melted butter and flour until smooth. Whisk into soup and simmer for 1-2 minutes.
  • Stir in the chicken and lemon juice and cook until heated through, 2-3 minutes.
  • Remove the bay leaf. Season to taste with additional salt and pepper, if needed. Serve servings of soup with chopped fresh parsley and Parmesan cheese (optional but tasty).