- 8 cups chicken stock
- 2 large boneless, skinless chicken breasts
- 3 cloves garlic, finely minced
- ½ medium onion, finely diced
- 1 pound carrots, peeled,and thinly sliced
- 4 medium stalks celery, diced small
- 2 medium bay leaves
- 1 teaspoon turmeric
- 1 teaspoon kosher salt, more to taste
- ½ teaspoon freshly ground black pepper
- 1 cup uncooked orzo pasta
- finely grated zest of one medium size lemon
- Juice of 1 medium size lemon
- Combine first 10 ingredients (down to black pepper) in the bowl of a crock pot. Cook on LOW for 6-8 hours or until chicken and carrots are tender or on HIGH for 3-4 hours.
- Remove chicken breasts and allow them to cool. Dice or shred when cool.
- While chicken is cooling, add pasta to soup and increase heat level to HIGH (if cooking soup on LOW). Cook for 20-25 minutes more or until pasta is tender.
- Add lemon zest, lemon juice, and diced chicken. Stir to combine. Taste and add salt if needed.
Kelly's Kitchen 