Lemon Chicken Soup

Instructions

1. Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat.  Season chicken breasts on both sides with salt and pepper.  Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through.  Set chicken aside on a plate.
2. Add remaining butter to dutch oven, then add onion, carrots, celery and garlic.  Cook, stirring often, until soft, about 3 minutes.  Stir in dried thyme.
3. Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven.  Bring to a boil.
4. While soup is coming up to a boil, shred chicken using two forks.  Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of rosemary and oregano.  Reduce heat and simmer 10-12 minutes, until orzo is tender.
5. Remove and discard bay leaf and rosemary/oregano sprigs.  Stir in lemon juice and fresh parsley.  Taste and adjust seasonings if necessary.