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Ingredients
9 cups chicken stock
2 teaspoons olive oil
1 1/3 cups carrots, chopped
1 1/3 cups onions, chopped finely
1 cup celery, chopped
1 garlic clove, minced
1 teaspoon fresh thyme
1 bay leaf
2 1/2 teaspoons lemon rind, grated
2 teaspoons salt
1 rotisserie-cooked chicken, shredded (about 3 cups)
8 ounces orzo pasta, uncooked (about 1 1/2 cups)
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice
1/2 teaspoon black pepper, coarsely cracked (optional)
1/4 cup romano cheese, grated (optional)
9 cups chicken stock
2 teaspoons olive oil
1 1/3 cups carrots, chopped
1 1/3 cups onions, chopped finely
1 cup celery, chopped
1 garlic clove, minced
1 teaspoon fresh thyme
1 bay leaf
2 1/2 teaspoons lemon rind, grated
2 teaspoons salt
1 rotisserie-cooked chicken, shredded (about 3 cups)
8 ounces orzo pasta, uncooked (about 1 1/2 cups)
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice
1/2 teaspoon black pepper, coarsely cracked (optional)
1/4 cup romano cheese, grated (optional)
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1st Keep
 Patrice_Sartor
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