Lemon Chicken Soup

This soup can be made pretty quickly if you have some cooked chicken, store bought rotisserie works great! You can also cook up some for a little deeper flavor of you have the time. Try out, the tanginess of the lemon will not disappoint.

Ingredients:

• 2 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)

• 6 cups chicken broth

• 1/2 cup uncooked rice (or orzo pasta)

• 2 lemons (zested and juiced)

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons olive oil

• Salt and pepper to taste

• Fresh parsley or dill for garnish (optional)

Instructions:

1. In a large pot, bring 6 cups of chicken broth to a boil. Add the chicken breasts and reduce to a simmer. Cook until the chicken is fully cooked, about 20 minutes. Remove the chicken, let it cool slightly, then shred it with two forks.

2. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

3. Add the rice (or orzo) to the pot and pour in the chicken broth. Bring to a simmer and cook until the rice or orzo is tender, about 15-20 minutes.

4. Stir the shredded chicken back into the pot. Add the lemon zest and juice, and stir well. Heat through for another 5 minutes, ensuring the flavors meld together.

5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or dill if desired.

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• 2 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken

• 2 carrots

• 2 celery stalks

• 1 onion

• 2 garlic cloves

• Fresh parsley or dill (optional, for garnish)

• 1/2 cup uncooked rice (or orzo pasta)

• Chicken broth (6 cups)

• Lemons (2)

• Olive oil (2 tablespoons)

• Salt

• Pepper