Lemon Chicken Orzo Soup

• 9 cups chicken stock
• 2 teaspoons olive oil
• 1 1/3 cups carrots, chopped
• 1 1/3 cups onions, chopped
• 1 cup celery, chopped
• 1 garlic clove, minced
• 1 teaspoon fresh thyme
• 2 teaspoons salt
• 1 rotisserie-cooked chicken, shredded (about 3 cups)
• 8 ounces orzo pasta, uncooked
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 1/2 teaspoons lemon rind, grated
• 1/4 cup fresh lemon juice
• 1/2 teaspoon black pepper, coarsely cracked (optional)
• 1/4 cup romano cheese, grated (optional)

1. 1. Heat olive oil in a large dutch oven.
2. 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
3. 3. Add chicken stock and lemon juice. Bring to a boil.
4. 4. Add chicken and orzo. Simmer until orzo is cooked thru.
5. 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.

chicken stock, olive oil, carrots, onions, celery, garlic, thyme, salt, rotisserie, orzo pasta, parsley, lemon rind, lemon juice, black pepper, romano cheese

Taken from www.food.com/recipe/lemon-chicken-orzo-soup-392853 (may not work)