Lemony Chicken and Vegetable Soup

 You’ll need:

  • 1 tsbp butter
  • 1 medium yellow onion, chopped 
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced thin
  • 4 small stalks of celery, cut in half and sliced thin
  • 1 small zucchini, cut in half, sliced and quartered
  • 1 tbsp olive oil
  • Salt and pepper
  • 5 cups chicken broth
  • 1 cup water
  • 2 bay leaves
  • A sprinkle of thyme
  • A sprinkle of rosemary
  • 3/4 orzo pasta
  • 1 lemon, juiced
  • 1 rotisserie chicken, roughly chopped and shredded
  • 2 Trader Joe’s mini baguettes, sliced, buttered and toasted
  • Feta cheese, for sprinkling

Heat the butter over medium and add onions. Cook for 1-2 minutes until fragrant, add in garlic and celery. Cook another 2 minutes, add carrots, zucchini, olive oil, salt and pepper. Fold together and let simmer until soft. Add in broth, water, bay leaves, more salt and pepper, and bring to a boil. Once veggies have lost their crunch, pour in orzo, chicken, salt and pepper. Turn down the heat and let simmer.

Before serving, remove bay leaves and add in lemon juice.

For some added dazzle, dunk a slice of toasty buttered bread into your soup bowl and sprinkle with feta cheese

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