Chicken and Vegetable Soup with Orzo

Ingredients

• 1 medium yellow onions
• 4 carrots
• 1 Green pepper
• 4 celery stalks
• 3 Parsnip
• 1/2 can of Corn
• 3 cloves garlic
• 1 bunch fresh parsley
• 2 chicken Breast
• 2 cup chicken broth.
• 2 tsp salt divided
• 2 tsp black pepper divided
• 2 Tablespoon olive oil
• 3 cup Chicken Broth
• 3 cup Chicken bone broth*
• 1 cup cooked orzo (optional)
• 1 lemon

Directions

• Chop 1 medium yellow onions, 4 carrots, 4 celery stalks, 1 green pepper and 3 Parsnip. Mince 3 garlic cloves and fresh parsley to equal 1/4c.
• Season 2 chicken breast with 1 tsp kosher salt and 1 tsp ground black pepper. Place them into Crock-pot, add 3 tablespoon celery and onions. Cook them in high settings.
• Once the chicken is ready, strain the water and set aside. By using 2 forks, shred the chicken breast into pieces.
• Heat 2T olive oil in a large soup pot over medium heat.
• Add the chopped onion, green pepper, celery, parsnip, corn and carrot to the pot. Cook for about 5 minutes, until the vegetables are softened and just starting to get some color.
• Add the minced garlic and additional salt and pepper. Stir to combine and cook for 1 minute.
• Add 3 cups chicken bone broth, 3 cups chicken broth and remaining juice from the crockpot and add the chicken breast back into the soup. Bring to a boil, then reduce the heat to simmer for 15 minutes.
• If you are adding orzo in the soup, cook orzo accordingly and set aside.
• Stir in 1/4 cup rough chopped parsley and juice of 1 lemon.
• To serve, Scoop ½ cup of cooked orzo in the bowl and top it with the chicken soup and squeeze some lemon juice on top.