Lemon Chicken Orzo Soup

It's Fall, the perfect time for soup!  This one is a winner!

Ingredients:

2 stalks celery, chopped finely

2 carrots, peeled and chopped finely

1/2 medium onion, chopped

1 tablespoon butter

1 tablespoon olive oil

2 cloves garlic, minced

2 tablespoons flour

6 cups chicken broth

1/4 teaspoon Italian seasoning

1.5 pounds uncooked boneless, skinless chicken breasts

1 cup uncooked orzo

1 tablespoon lemon juice, more if you prefer it to be a more lemony taste.

1 tablespoon chopped parsley (I used dried parsley)

Salt & pepper to taste

Instructions:

Saute the celery, carrots, and onions in a large soup pot with the butter and oil for 5 to 7 minutes.

Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

Pour in the 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 (lid slightly ajar) reduce the heat and simmer for 15 minutes.

Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through.  (Stir frequently so the orzo doesn't stick to the bottom of the pot.)

Take the chicken out of the pot and cut it up (shred or cubes), then add it back in.

Add the lemon juice, and parsley and season the soup with salt and pepper, to taste.

Serve with warm crusty slices of ciabatta bread.

*If there are any leftovers, add more chicken broth as the orzo soaks it up.