8 cups fat-free chicken broth
1 boneless, skinless chicken breast (6 ounces)
2 medium carrots, peeled and cut into chunks
1 medium celery stalk, sliced
1/2 cup chopped onion1 bay leaf
1/4 tsp freshly ground black pepper
1 cup orzo or long-grain white rice (preferably UNCLE BEN'S® brand)
Juice of 1 medium lemon (about 1/4 cup)

Place all of the ingredients except the lemon juice in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente.

Remove the chicken breast from the soup, slice into strips, and return to the pot. Add the lemon juice, stirring well to mix. Remove and discard the bay leaf.

Ladle the hot soup into individual bowls and serve immediately.

Makes 4 servings.

Submitted by: Cass May