I tried making this soup for the first time a little over a year ago and it’s safe to say that would not be the last time I made it. This lemon chicken orzo soup is always what I crave when I’m sick or during cold weather and it is very popular in my family for its convenience and great flavor.

Ingredients:
2 Celery Sticks
2 Carrots
½ An onion
1 Tablespoon Butter
1 Tablespoon Olive Oil
3 Clove Garlic (Minced)
2 Tablespoons flower
6 Cups chicken broth
¼ Teaspoon Italian seasoning
1.5 Pounds of uncooked chicken breast
1 Cup uncooked orzo
1 Lemon juice
The zest of ½ a lemon
Fresh Parsley (For Garnish)

1- To start, cut the celery, carrots and onion into fine pieces. In a large pot on medium heat with butter and olive oil saute the celery, carrots and onion for 5-8 minutes or until lightly browned.
2- Add in the minced garlic and stir it in for thirty seconds, then add in the flour and let it cook for a minute.
3- Pour in the chicken broth and stir until the flour has fully dissolved. Once the flour has dissolved add the Italian seasoning and chicken breasts then bring that to a boil. Cover the soup to reduce the heat and simmer the soup for fifteen minutes.
4- Add in the orzo and stir for ten minutes or until the orzo is cooked. Stir often so the orzo doesn’t stick to the bottom of the pot.
5- Take the chicken out of the pot and shred it, once the chicken is shredded you can add it back in along with the lemon juice. Add fresh parsley on top and serve.

To see yesterday’s Christmas Advent Calendar post about the Trail of Lights, use this link.