Herb-Loaded Lemon Chicken Orzo Soup Recipe

SAUTE:

• Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
• Add the mirepoix and sauté the veggies for 4-5 minutes or until the veggies soften a bit.
• Add the garlic and the bouquet garni during the last 30 seconds and stir until fragrant.
• Pour in the chicken stock and add the parmesan rind.

BOIL:

• Allow the soup to reach a boil on medium heat. 

PASTA:

• Then, add the pasta, and kick the heat up to medium-high and allow for it to cook according to package directions.
• My pasta box suggested 7-8 minutes total.
• Test the pasta for doneness, then add shredded chicken, baby spinach, lemon zest, and lemon juice to the soup.
• Remove the bouquet garni (or spice ball.)
• Taste for seasonings and adjust salt and pepper to taste.
• Serve warm.