Lemon Parsley Chicken Soup

Directions

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In a large stockpot, heat oil over medium-high. Sauté celery, carrots and onion for 5-7 minutes.
Stir in garlic and cook for about 30 seconds, then add flour and cook for another minute. Pour in broth and stir until flour has dissolved, then add Italian seasoning and chicken. Bring soup to a boil. Cover and reduce heat to simmer for 10 minutes.
Stir in orzo and cook for 10 minutes, until orzo is cooked through. Stir occasionally to make sure orzo doesn’t stick to bottom of pot.
Remove chicken from pot and shred using two forks. Add chicken back in, along with lemon juice and parsley. Serve immediately.

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