I know soup season is over but May weather in Montana is unpredictable. Mother Nature surprised me with 2 to 3-inches of snow a couple weeks ago and as of late, afternoon thunderstorms have set the mood for a warm bowl of lemony soup.
My mother was on vacation last week so my Dad was a frequent visitor around lunch or dinner time. He would call Kels and I, ask what was cooking, and then weighed his options. I was making this soup when he called the other day. Dad is a big fan of chicken noodle so I knew this variation would be a hit. Even with the orzo this soup is incredibly light with lots of fresh herbs and citrus. Perfect for a rainy Spring day!
Lemony Chicken Orzo Soup
1 red onion
1 large carrot
3 celery sticks
1 jalapeño and seeds
2 boneless skinless chicken breasts
salt and pepper to taste
1 tsp tarragon
4 garlic cloves
2 lemons
Handful of fresh basil and thyme
1 quart chicken stock
1/2 c. orzo
Avocado
Dice all vegetables. In a stock pot heat 2 tbs olive oil over medium-high heat and sauté vegetables until tender. Add the s&p, garlic, tarragon, zest of lemon and chicken to the vegetables. Continue to saute until chicken is cooked through. Shred chicken and then add chicken stock, lemon juice and chopped fresh herbs.
Cook orzo per package instructions until al dente. Add cooked orzo to soup.
Bring soup to a boil and then simmer until ready to serve. Garnish with avocado!
