ZESTY LEMON CHICKEN SOUP
2 tablespoons olive oil, divided
boneless, skinless chicken
salt & pepper
3 cloves garlic, minced
1 onion chopped small
carrots, peeled and sliced thin
2 celery ribs chopped thin
½ teaspoon dried thyme
5 cups chicken broth
2 bay leaves
uncooked orzo pasta
rosemary
Juice of 1 lemon
lemon zest
parsley
Heat 1 tablespoon olive oil in a large pot add onion and garlic and cut up chicken. Add salt and pepper, to taste.
Add carrots and celery cook a little and add broth, bay leaves and 1 cup water
bring to a boil. Stir in orzo, rosemary and thyme reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and zest add parsley; season with salt and pepper, to taste..
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