Jill's Orzo Noodle Soup
Extra-virgin olive oil, as needed
1 large onion, cut into 1/2-inch diced
4 ribs celery, cut 1/2-inch diced
5 carrots, cut 1/2-inch diced
Kosher salt (1/2 teaspoon- 1 teaspoon)
2 gloves garlic, smashed
1 lb. boneless chicken meat-use white and brown meats as desired, diced into small pieces
8 cups water
9 Bouillon cubes or 3 Tablespoon Chicken Base
1 teaspoon Poultry Seasoning
2 bay leaves
1 Tablespoon lemon juice
4 cups Orzo (prepared prior cooked to "al dente" in a separate pot of well-salted water)
* My recipe is very different from Anne's recipe which called for 1 teaspoon ground cinnamon and 2 grates of fresh nutmeg. I left these out because I was using the Brown Butter and Cinnamon Orzo left overs I had.
Coat a large stock pot with olive oil. Add onions, celery, garlic, and chicken pieces. Cook until chicken is no longer pink . Season with salt. Fill the pot with water and bouillon or chicken base. Add seasonings and bring to a boil, then reduce to a simmer. Add lemon juice and simmer soup for an additional 30 minutes.
Spoon some of the prepared Orzo into the bottom of each dish and ladle hot soup over the pasta. Having as few or as many Orzo noodles as you wish.