Lemon Chicken Orzo Soup

Quick & easy Greek soup recipe.

Lemon Chicken (or Chickpea!) Orzo Soup

2 T. Oil
1 Medium Onion, Chopped
2 Carrots, Chopped
4 Ribs of Celery, Chopped
4 Cloves Garlic, Minced
1 tsp Dried Thyme
1 T. Fresh Thyme Leaves
1 Bay Leaf
4 Cups Vegetable Broth
1 Cup Water
2 Chicken Breasts, Trimmed – or *1 Can of Chickpeas, Drained
1 Cup Orzo Pasta
Juice of 1 Lemon
3 T. Fresh Parsley, Chopped

Warm oil at medium-high heat. Once the oil shimmers, add your onion, carrots, dried thyme, & celery. Saute for 3-4 minutes, and add garlic & fresh thyme. Saute for another 1-2 minutes, and pour in broth, water, & bay leaf. Season with salt & pepper. Bring to a boil & add your whole chicken breasts. Let your chicken cook for about 15 minutes, then remove with tongs and lay on your cutting board. Pour orzo into boiling soup, and shred or chop your chicken. Add your chicken back into the pot and let simmer 10 more minutes. (If you are choosing to do the vegetarian chickpea version, add your chickpeas now!) Turn off the heat, and stir in lemon juice and parsley. Taste for season, and enjoy!