Ingredients

• 0 tablespoon of olive oil
• 1 of medium onion
• 2 of medium carrots
• 3 of celery ribs
• 6 of garlic cloves
• 1 teaspoon of salt-free lemon pepper seasoning
• 1 teaspoon of salt-free garlic seasoning
• 6 cup of chicken broth
• 1 cup of uncooked orzo pasta
• 2 cup of shredded cooked chicken (rotisserie chicken works great!)
• ¼ cup of heavy cream
• 0 of zest of 1 lemon
• 0 of Juice of 1/2 lemon
• 0 of salt
• 0 of black pepper
• 0 of fresh parsley
• 0 of fresh thyme

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté, stirring occasionally, for about 5 minutes. Stir in the garlic and seasonings, and continue to cook for another minute, or until the mixture becomes fragrant.
2. Pour in the chicken broth, and bring it to a boil over medium heat. Stir in the orzo pasta, and cook, stirring occasionally, for about 10 minutes, or until the orzo is tender.
3. Add the shredded chicken, and let it simmer for 5 minutes to warm through. Stir in the heavy cream, and cook for 1–2 minutes, until warmed through.
4. Remove the pot from heat, and stir in the lemon zest and juice. Adjust the seasoning with salt and black pepper to taste.
5. Ladle the soup into bowls, and garnish with fresh parsley and thyme.
6. Enjoy!