From my friend and fellow church lady, Ann Bodie. I changed the onion to green onions and added a couple of potatoes.
Chicken Orzo Soup
1T olive oil
1 onion, chopped
2 cups carrots, chopped
2 cups celery, chopped
4 skinless, boneless chicken breasts, cut into bite sized pieces
1t salt
1t pepper
1t Cavender’s All Purpose Greek Seasoning
2 32-oz low sodium chicken stock
1-2 cups water
2 cups whole wheat Orzo pasta
Juice of one + lemon
In a stock pot, sauté onions, carrots and celery in oil until soft, about 10 minutes.
Add all other ingredients except pasta and lemon.
Bring to boil and cook for 20 minutes.
Add orzo pasta and cook an additional 10 minutes.
Add lemon juice and serve.
