====== Lemon Chicken Orzo Soup ======
The best way to make this is by first roasting a whole chicken, then preparing stock from the carcass and using the fresh stock. Store-bought broth works in a pinch but the difference in flavor is vast. Alternatively, use frozen/canned homemade stock.
==== Ingredients ====
  * Meat from one cooked chicken, or 3-4 chicken breasts uncooked
  * 1/2 stalk celery chopped finely
  * 2-3 medium carrots peeled & chopped finely
  * Can of green peas
  * 1 onion chopped
  * 2 tablespoon butter
  * 3 cloves garlic minced
  * 2 tablespoons flour
  * 8 cups chicken broth
  * .5 lbs orzo
  * 1 large lemon
  * Salt & pepper, thyme, rosemary, cajun seasoning to taste
==== Instructions ====
  - Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
  - Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
  - Use a small amount of broth to deglaze the stockpot
  - Pour in the rest of the broth and stir until the flour has dissolved. Bring the soup to a boil. If using uncooked chicken breasts, add them now.
  - Cover the soup (lid slightly open), season, and reduce the heat and simmer for 15 minutes.
  - Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. If using pre-cooked chicken, add now. Remove lid and stir often to prevent orzo from sticking.
  - If using uncooked chicken breasts, take the chicken out of the pot and cut it up, then add it back in. 
  - Squeeze the lemon into the soup and season to taste. Serve immediately.
==== Storage ====
Store in the fridge in an airtight container for up to 3 days or freeze it for up to 1 month. Thaw in the fridge the day before.
==== Notes ====
  * Adding a hard cheese is an excellent addition, though it must be done sparingly or the soup gets gooey and does not store well