2 Tbsp. olive oil
1 Tbsp. minced garlic
1 small onion, diced
1 cup chopped celery
1 cup carrots, peeled and chopped
2 tsp. salt
1 tsp. pepper
1 pound boneless, skinless chicken (breasts or thighs)
Juice of one whole large lemon
8 cups chicken broth
1 cup orzo pasta
Heat olive oil in a large dutch oven over medium heat. Add garlic and onions, celery and carrots. Sauté until vegetables begin to soften, about 10 minutes. Add salt and pepper. Mix well.
While vegetables are cooking, chop chicken into bite size pieces. Add chicken to veggie mixture. Stir well to combine. Squeeze lemon juice over mixture and sauté until chicken is cooked
through, another 10 minutes. Add chicken broth to pot. Bring soup to a boil over
high heat. Add orzo pasta. Mix well. Simmer soup until pasta is soft and fluffy, about 5 minutes. Serve soup with a twist of lemon and a side of soft French bread.