Chicken Lemon Orzo Soup

I made some rich stock with the leftover chicken from Sunday.  I looked around for any recipe I had saved that appealed to me using the stock and chicken meat, and of course what else I had on hand.  I had tagged this Jeff Mauro recipe a few years ago.  Oh my, this soup is light and fresh tasting.  It seems so simple, but has a layering of flavors that is delicious.  There is just enough lemon flavor that it doesn't overpower the vegetables and herbs.  The fresh tarragon sprinkled on top of each serving should not be skipped; the fragrance and slight licorice taste is delightful!  Ok, by now I am sure you can tell I liked this soup!  Keep in mind it is not a cold weather soup; more of a spring or summer soup.

Chicken Lemon Orzo Soup
printable recipe

2 T. olive oil
3 celery stalks, sliced
2 cloves garlic, minced
2 carrots, sliced
1 small onion, diced
1 gallon of chicken stock
4 sprigs of fresh thyme
2 bay leaves
3-4 c. diced chicken
Zest of 2 lemons
1 c. fresh lemon juice
1 c. orzo, cooked according to package directions
1/4 c. fresh tarragon leaves, chopped
lemon slices

In a large soup pot, heat the oil over medium heat.  Add the celery, carrots, garlic and onion.  Saute all until tender.

Add the stock, bay leaves and thyme.  Bring to a boil.  Reduce heat and simmer for 15 minutes.

Add the chicken and cook for 15 to 20 minutes more.  Taste broth to see if you need to season with salt and pepper.

Remove the bay leaves and any floating thyme sprigs.  Add the lemon zest and juice.

Place some orzo in a soup bowl.  Ladle soup over the pasta.  Sprinkle with the fresh tarragon and a fresh lemon slice.