Lemony Chicken and Orzo Soup

Adding fresh lemon juice to soup sounds unusual. After all, lemon juice is not a normal soup ingredient, but it works. The fresh citrus brightens up the flavor of this healthy soup.

• 1 tablespoon olive oil
• 1 sweet onion, chopped
• 2 cups carrots, finely chopped
• 2 cups celery, finely chopped
• 4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs, cut into bit size pieces
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon Cavenders All Purpose Greek Seasoning
• 2 32 oz cartons chicken broth
• 1-2 cups water
• 2 cups orzo pasta (can use whole wheat orzo)
• Juice of one lemon, preferably a Meyer lemon

In a stock pot sauté onions carrots and celery in oil until soft, about three or four minutes. Add chicken, salt, pepper, Cavenders, chicken broth, and water. Bring to a boil and cook for 20 minutes. Add orzo pasta and cook an additional 10 minutes. Add lemon juice to finished soup and serve.