Lemony Chicken Orzo Soup

Make this delicious lemony chicken orzo soup with dehydrated vegetables - it's a family favorite!

Substitute White Rice For Orzo

NOTE: If you're out of orzo, you can very easily substitute white rice for the orzo, though the rice will need about 5 to 10 minutes more to cook through. I like orzo, though, because of the way the it plumps up so big!

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.

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