1 1/3cupscarrots, chopped, (about 2 large carrots)
1 1/3cupscelery, chopped, (about 2 large celery stalks)
1 cuponion, chopped finely, (about 1/2 an onion)
2garlic cloves, minced
2tablespoonsall-purpose flour
8cupslow-sodium chicken broth
1bay leaf
2tablespoonsfresh lemon juice
1teaspoonlemon zest
1teaspoonkosher salt
1/4teaspoonItalian seasonings
1cuporzo pasta, uncooked
1rotisserie chicken, shredded (about 3 cups)
2tablespoonsfresh flat-leaf parsley, chopped
grated Parmesan or Romano cheese (optional)
Instructions
Heat the olive oil and melt butter in a large Dutch oven or large pot over medium-high heat.
Add the carrot, celery, and onion. Sautee for about 5 minutes or until veggies are soft. Add the garlic and cook for thirty seconds.
Sprinkle the flour over the mixture and cook for one minute. Add the chicken broth, bay leaf, lemon juice, lemon zest, salt and Italian seasonings.
Add the orzo and simmer until orzo is cooked through about 10 minutes (see Note not serving soup right away). Stir in the chicken until heated through.
Just before serving add parsley and remove bay leaf. Add more salt and pepper to taste. Add Romano or Parmesan cheese if desired.
Notes
If you're serving right away you can add the orzo pasta and chicken at the same time until the orzo is cooked. If you plan on serving later it at a later time you may want to cook the orzo separately and add right before serving. The orzo pasta tends to soak up all the liquid and can become quite thick if you simmer the soup for a long time. You can always add more chicken stock if you want to thin it out a little.