Ingredients
| 2 Tablespoon | olive oil |
| 1 | white onion, chopped |
| 4 | medium carrots, chopped |
| 4 | celery stalks, chopped |
| 4 | cloves garlic, minced |
| 1 1/2 Pound | boneless, skinless chicken breasts, diced (uncooked) |
| 8 Cup | chicken broth |
| 1 1/2 Cup | dry orzo pasta |
| 2 | lemons, freshly squeezed |
| 2 Tablespoon | parsley, chopped |
Instructions
In a large stock pot, add onion, carrots, and celery along with olive oil. Sauté for 5 minutes over medium heat. Add garlic and sauté for 2 minutes. Add diced chicken, broth and dry pasta. Bring soup to a boil and simmer for 15-20 minutes until the chicken and pasta is fully cooked. Remove from heat. Add lemon juice and parsley.
