Lemon Chickpea Orzo Soup

Original recipe here.

Vegan, or NOT.
I added chicken thighs to this recipe, and cut them up after they cooked.
I think I also made it with chicken stock.
I also think you could freely add more vegetables.

It's a nice variation to standard chicken soup.
Or a nice vegan veggie soup.

Lemon Chickpea Orzo Soup

PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins


INGREDIENTS
1 tbsp. olive oil
1 onion, diced
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, chopped
3 garlic cloves, minced
½ tsp. dried thyme
6 cups vegetable broth + 1 cup water (or chicken stock)
1 can chickpeas, rinsed and drained
1 small sprig rosemary
1 cup orzo
1 bay leaf
⅛ cup fresh lemon juice

INSTRUCTIONS
Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
Add the thyme and pinch of pepper; stir together.
Add the vegetable broth and water and bring to a boil. (This is the point where I added the chicken & cooked until done. I then removed the chicken to chop it up, and returned it to the pot.)
Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
Reduce heat to low and stir in lemon juice.