Chicken Lemon Orzo Soup

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.