Chicken Soup for the Soul with a lemony twist.
2 Sticks celery chopped finely
2 medium carrots peeled & chopped finely.
1/2 medium onion chopped
1 tbsp. butter
1 tbsp. olive oil
3 cloves garlic minced
2 tbsp. flour
6 cups chicken broth
1/4 teaspoon Italian seasoning
1.5 pounds uncooked chicken breasts
1 cup uncooked orzo
1 tbsp. lemon juice or to taste
1 tbsp. chopped parsley
Salt & pepper to taste.
In a large soup pot, with the butter and oil over medium-high heat. Sauté the celery, carrots, and onions for 5-7 minutes.
Stir in the garlic and cook for about 30 seconds, then add the flour and cook for a few more minutes.
Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken.
Bring the soup to a boil.
Cover the soup, and reduce the heat to simmer for 15 minutes.
Add in the orzo continue to simmer it is until cooked through.
Add the lemon juice, parsley, and season the soup with salt & pepper as needed.
Sourced from www.saltandlavender.com