Lemon Chicken Orzo Soup

Ingredients

• 2  bay leaves 
• 2 teaspoons peppercorns whole black
• 1.3 cups carrots chopped
• 2  carrots peeled cut in 1-inch pieces
• 1 cup celery chopped
• 2  celery stalks cut in 1-inch pieces
• 0.3 cup parsley fresh chopped
• 4 sprigs parsley fresh
• 6  garlic clove crushed
• 0.3 cup juice of lemon fresh
• 2.5 teaspoons lemon zest grated
• 1 medium onion peeled sliced
• 1.3 cups onion chopped
• 8 ounces orzo pasta (rice-shaped uncooked
• 2 teaspoons salt 
• 6 cups water 
• 4 pound chicken whole

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. Remove and discard giblets and neck from chicken.
2. Place chicken in a large Dutch oven.
3. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan.
4. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
5. Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
6. Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven.
7. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender.
8. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
9. Cook pasta according to package directions, omitting salt and fat.
10. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice.
11. Garnish each serving with lemon wedges and cracked black pepper, if desired.