Lemon Garlic Orzo Soup (adapted from Petite Foodie)
2 Tb butter
1/2 yellow onion, chopped small
3 cloves garlic, minced or pressed
1 carrot, roughly grated
2 Tb flour
6 cups chicken broth
2/3 cup orzo
zest from 1 lemon
2-3 Tb freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp pepper
1/2 tsp fresh thyme (you could also use basil, parsley, or rosemary, but thyme is my favorite!)
Melt the butter on medium-low heat. Add the garlic and onion and saute till softened and translucent. Add the carrot and saute for a few minutes. Add the flour and stir, cooking, for a few more minutes. (This slightly thickens the soup. I love thickening my broth, if you don't, skip the flour!) Pour in the chicken broth, stirring constantly. Turn heat to high and bring to a boil.
Add the salt, pepper, thyme, and orzo, and cook until the orzo is tender with a bit of a bite. Lower to a simmer, and add the zest and lemon juice. (Start with 2 Tb of juice, and add another if you want it more lemony) Season to taste with more salt and pepper, if needed. Serve hot!