Easy Chicken Orzo Soup

• 4 cups Reduced Fat And Reduced Sodium Chicken Broth
• 1 cup Water
• 1 whole Medium Onion, Chopped
• 10 whole Medium Baby Carrots, Diced
• 9-1/2 ounces, weight Cooked Boneless Skinless Chicken Thighs, Cut Into Bite-sized Chunks
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Parsley
• 3/4 teaspoons Garlic Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Dried Basil
• 1/8 teaspoons Dried Sage
• 2/3 cups Uncooked Tri-colored Orzo Pasta
• 1/4 whole Lemon, Juiced (optional)

1. 1. In a large pot combine the broth, water, onion, carrots and chicken and bring to a low boil.
2. 2. Add all the seasonings and allow to simmer for 10 minutes.
3. 3. Add the uncooked orzo and simmer until soft, stirring occasionally (refer to your package instructions for timing guidelines).
4. 4. At this point the soup could be done (I'm almost embarrassed at how easy this is). If using, squeeze the juice of 1/4-1/2 of a lemon into the soup at this time. My husband wasn't a fan and preferred it without the lemon but I thought it added a little something extra and would definitely be missed. So you choose. Try it without first and then add a little bit at a time to taste. That's it. Simple and delicious. The best kind of meal!

chicken broth, water, onion, carrots, chicken, garlic, parsley, garlic, ubc, ubc, tri, ubc

Taken from tastykitchen.com/recipes/soups/easy-chicken-orzo-soup/ (may not work)