1. Chop veggies. Heat olive oil in heavy stock pot. 2. Saute onions, celery, and carrots on medium-high heat for 8 minutes or until tender. Juice and zest lemon while veggies are cooking. 3. Add chicken stock and lemon zest, bring to a boil, and cook 3 minutes. 4. Add orzo or rozamarina, return to a boil, and cook 4 minutes. 5. Turn off heat and stir in lemon juice, cooked chicken, and cream of chicken soup until well mixed. ---------------------------------------------------------------------------
Nutrition
Ingredients
