Another recipe success over at our house and from the amazing Yum and Yummer cookbook!

We have been fighting colds in our house, one persona fteranother and all I wanted was soup! So this seemed like a fantatic plan when I had "the cold" catch up with me. Having already done the grocery shop for the week's meals plan over the weekend, this soup was a snap!


You'll need:
1 tbsp. Olive Oil
1 1/2 cups chopped Onions
1 Cup diced Carrots
1 tsp minced Garlic
1 tsp dried Thyme
1/2 tsp dried Marjoram
1/2 tsp dried Tarragon
1/4 tsp ground Tumeric, I added a bit more of this as I love the flavour
6 cups reduced sodium Chicken Broth
1/4 cup fresh lemon Juice
2 Bay Leaves
2 tsp grated Lemon Zest
1/2 tsp Sea Salt
1/2 tsp fresh ground Pepper
1/2 cup uncooked Orzo Pasta
2 cups cooked chopped Chicken
1/4 cups chopped fresh Parsley

Step One:
Heat your olive oil in a large soup pot over medium high heat. I like to use my large dutch oven for this type of this because it heats so evenly.
Add your onions, carrots, celery and garlic.




Cook, stirring often until you veg begins to soften. Usualy around 5 minutes.

Step Two:
Add your spices: thyme, marjoram, tarragon, and tumeric. Mix well.


Step Three:
Pour in you broth and lemon juice.


Step Four:
Add bay leaves, lemon zest, salt and pepper and bring soup to a boil.




Step 5:
Reduce heat to low, cover and simmer for 5 minutes.

Step 6: Add your chicken and orzo and simmer for 5 minutes more.




Step 7:
Remove from the heat and add your parsley. Stir and serve!


When we served ours, we topped it with parsely and shaved paremsan cheese!