16 cups canned low-sodium chicken broth

2 ½ lbs cut up chicken breast

8 oz Orzo

½ cup diced onion

3 whole carrots peeled & thinly sliced

3 celery stalks sliced

1 can diced tomato

3 Tbsp fresh lemon juice

2 Tbsp canola oil

1 tsp dried basil

Salt & pepper to taste


·      Using a large pot, add canola oil, onions & chicken breast. Sautee for 5 minutes

·      Add carrots, celery, diced tomato. Cover with chicken broth. Bring to a boil then simmer until vegetables are tender

·      Stir in lemon juice, basil & orzo. Simmer until orzo is tender

·      Season soup with salt & pepper to taste