Lemony Chicken Orzo Soup

Ingredients for Lemony Chicken Orzo Soup:

• 1 slice dehydrated elephant garlic
• 1 tablespoon dehydrated onion
• 1 tablespoon dehydrated carrots, crumbled into small pieces
• 3 cups chicken stock
• 1 cup orzo
• 2 tablespoons olive oil
• 1/4 lb. pre-cooked dehydrated chicken or leftover chicken from last night's dinner! You can use canned chicken in water too—works great!
• Italian (dried) herbs to taste (about 1/4 teaspoon)
• handful fresh chopped parsley
• salt* and pepper to taste
• lemon juice, or dehydrated lemon, or lemon zest

How to Make Lemony Chicken Orzo Soup:

1. Use clean cold water or freshly boiled water to re-hydrate the dehydrated items above.
2. When they are sufficiently plump, add the olive oil to a heavy pan on medium heat.
3. Add the onion and carrots, cook for about 5 minutes.
4. Add the chicken stock, then add the garlic—crumbled finely, and the remaining ingredients—bring to a boil and cook an additional eight minutes.
5. At the end of cooking, add a good squirt of lemon juice (I choose to use ReaLemon brand). We just need to detect a taste of lemon in the soup, and not overwhelm it with lemon!

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.