CHICKEN LEMON BASIL SOUP ENJOY DAN:

                    CHICKEN LEMON BASIL SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

3 teaspoon olive oil

1 onion, diced

2 carrots, peeled and diced

2 garlic cloves, smashed

6 cups chicken broth

1/3-cup lemon juice

1 bay leaf

4 skinless, chicken breasts, pounded to 1/4-inch thick, and cubed

1/4-cup Parmesan cheese, plus more for topping

3 tablespoons fresh basil, chopped

1 cup orzo

1/2-teaspoon celery salt

Freshly ground black pepper to taste

DIRECTIONS:

1.   Add 1 teaspoon olive oil the skillet and when sizzling.

2.   Add diced chicken and sauté for about 4 minutes or until browned.

3.   Set aside.

4.   Add 1 teaspoon olive oil in a skillet over medium-heat when selling.

5.   Add onion, and carrots and sauté for 4 minutes.

6.   Season with salt and pepper.

7.   Add garlic and sauté 1 minute.

8.   Add broth, lemon juice, bay leaf and season with salt and pepper.

9.   Bring mixture to a boil; then cove reduce heat medium-low and simmer for 20 minutes, stirring occasionally.

10.                Cook orzo according to package direction.

10  Drain, drizzle with olive oil, and stir so it does not clump.

11  Add cooked chicken to the pot and cook 5 more minutes.

12  Remove from heat and add Parmesan cheese, and basil.

13  Spoon some orzo into a large bowl, and ladle the soup on top.

14  Serve with Parmesan cheese.

ENJOY DAN:                                                            FOR THE LOVE OF SOUP!!