Light Greek Lemon Chicken Orzo Soup
4 cups of rotisserie chicken or 3 chicken breast cooked and diced.
2 32 oz. boxes of chicken broth
3 carrots, peeled and diced
3 celery stalks, diced
3-4 sprigs fresh thyme
1 teaspoon extra virgin olive oil
2 cups orzo pasta
1 TBS ground thyme
1 TBS salt
1 TBS pepper
Juice and zest from 1 large lemon or 2 small lemons
In a large soup pot, heat olive oil on medium high.
Add carrots and celery and cook for 5 minutes on medium.
Add chicken broth.
Add ground thyme, salt and pepper.
Add chicken and fresh thyme.
Bring to boil.
Add orzo and cook for 7-10 minutes until pasta is cooked.
Add lemon zest and juice.
Serve with a slice of lemon.