Lemon Orzo Soup

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup shredded carrot
  • 1 cup celery, diced
  • 4 sprigs Fresh thyme
  • 4 cups chicken stock
  • 1 teaspoon oregano
  • 2 bay leaves
  • 3/4 cup uncooked orzo pasta or any pasta
  • 1 sprig Fresh rosemary
  • Juice of 1 lemon
  • 3 slices of lemon 
  1. In a large stock pot, saute the chicken breast, garlic, onion, celery, carrot, thyme, oregano, bay leaves and rosemary in olive oil till chicken is cooked through.
  2. Pour in the chicken stock and bring to a boil. Add the orzo or pasta of your choice to the boiling soup mixture.
  3. At this time add the lemon slices to the boiling mixture.
  4. Cook the pasta for 6-8 minutes.
  5. Reduce the heat of the soup.
  6. Stir in the lemon juice.
  7. Remove the bay leaves and any herb sticks from the soup.
  8. Serve with your favorite crunchy garlic bread grilled cheese.