Lemon Chicken Orzo Soup

1 rotisserie chicken, skinned and shredded
6 cups chicken broth
1 c carrots, diced
1 onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 Tbsp olive oil
1 bay leaf
1 tsp fresh or ground thyme
1 Tbsp dried parsley flakes
1 Tbsp lemon zest
1/4 c lemon juice (juice of 1 large lemon)
heaping 1/2 tsp salt
8-12 oz. orzo, cooked
parmesan cheese, for serving

Saute carrots, onion, celery and garlic in olive oil, until onion is translucent.  Stir in parsley and thyme, cook for 1 minute.  Add chicken broth, bay leaf, lemon zest, lemon juice, and salt.  Stir to combine, then add shredded chicken.  I let mine sit on low heat for an hour, because I had to go to soccer practice but I think you could serve it as soon as it's heated through.  We added the orzo while serving, so Emma could use gluten free orzo, but if you don't have to do that just stir in the orzo with the shredded chicken.  Garnish with lots of grated parmesan.  Serves about 6

Click here for instructions to make this soup in the crock pot!