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.

• 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

1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
3. Use a small amount of broth to deglaze the stockpot
4. 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.
5. Cover the soup (lid slightly open), season, and reduce the heat and simmer for 15 minutes.
6. 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.
7. If using uncooked chicken breasts, take the chicken out of the pot and cut it up, then add it back in.
8. Squeeze the lemon into the soup and season to taste. Serve immediately.

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.

• Adding a hard cheese is an excellent addition, though it must be done sparingly or the soup gets gooey and does not store well