American 4 servings 15 min 25 min Jamielyn Nye This lemon chicken orzo soup is so comforting, made with wholesome ingredients including lemon, chicken and healthy vegtables! 4Large CarrotPeeled and sliced into quarters 2tablespoonOlive OilCan substitute with whatever your preferred cooking oil is. 1Oniondiced 4Celery ribsdiced 5Garlic CloveMinced 1quartChicken Stock 2cupWaterCan use more stock or broth instead 2Fresh Lemon Juice 1poundChicken BreastIf too thick, pound out or sice in half to make thinner. Otherwise it will delay cooking times. .75teaspoonItalian SeasoningOregano can be used instead. 0ttKosher Salt 0ttGround black pepper 1Lemon Zest 1Bay Leaf 1cupOrzo Pasta 0ttParsleychopped In a large pot, heat the oil over medium heat. Add the onion, carrots, and celery. Sauté 5 minutes and stir in the garlic. Cook an additional 1 minute. Add the broth, 1 to 2 cups water (2 if you like more liquid), lemon juice, chicken, Italian seasoning, and salt and pepper, to taste. Add lemon zest and bay leaf, if desired. Cover the pot with a lid and simmer over medium heat for 12 minutes, or until the chicken is cooked through (be careful not to overcook) Transfer chicken to a cutting board. Add the orzo pasta to the pot and cook 8 minutes, stirring frequently so the pasta doesn't stick to the bottom. Using a fork and knife, shred the chicken while orzo is cooking Return the chicken to the pot and cook an additional 1 to 2 minutes, or until the pasta is cooked through. Remove soup from heat. Stir in parsley and add lemon juice to taste (3-4 whole lemons recommended)