Lemon Chicken Orzo Soup

Recipe courtesy Tina Nguyen Bulger, @overthetable_food.

Ingredients

• 3–4 cups of shredded rotisserie chicken
• 2 medium summer squashes, chopped into ½-inch slices
• 2 medium carrots, chopped into ½-inch slices
• 1 small sweet onion, diced
• 2 tablespoons lemon juice
• 3 cloves minced garlic
• 1 cup of uncooked orzo
• 1 teaspoon dried thyme
• 1 teaspoon dried dill
• ½ teaspoon sugar
• 2 teaspoon salt
• 2 bay leaves
• 4 cups chicken broth
• 3 cups water
• ½ cup of chopped fresh parsley
• Extra salt and pepper to taste

Directions

Prepare vegetables as listed and set aside. Heat 1 tablespoon of oil in a stockpot on medium heat. Add in onions and garlic and cook for 2 minutes. Add carrots and yellow squash and stir in thyme and dill. Cook for another 2 minutes. Add chicken broth, water, bay leaves, sugar, salt and pepper. Bring the pot to a light boil. Add orzo, chicken and lemon juice into the pot. Cover pot and simmer on low-medium heat for another 8–10 minutes until orzo is tender. Stir frequently. Add salt and pepper to taste.