I have made this soup twice with some great friends of mine. It has such a nice lemony taste which really makes it a great spring/summer time soup. I highly suggest this one if you need a soup that is a bit more refreshing.
Ingredients (for 4 servings) - from myrecipes.com
7 cups chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, pressed or minced
1 teaspoon pepper
3/4 cup dried orzo pasta
2 boned, skinned chicken breast halves (about 1/2 lb. total)
3 tablespoons lemon juice
1 tablespoon chopped parsley (this is not really necessary)
1/4 cup fresh cilantro leaves
1 firm-ripe avocado (about 6 oz.) (this is also not really necessary as it is used as a garnish)
1. In a 4- to 5-quart pan over high heat, bring broth, onion, celery, garlic, and pepper to a boil. Add pasta and chicken; return to a boil.
2. Reduce heat to low, cover pan, and simmer until chicken is white in thickest part (cut to test), about 5 minutes. With tongs, lift out breasts and let stand. Continue simmering soup until pasta is tender to bite, about 2 minutes more. Reduce heat to very low and keep soup warm.
3. When chicken is just cool enough to handle, in about 5 minutes, tear into coarse shreds and return to pan.
4. Stir lemon juice, parsley, and cilantro into soup. Ladle into wide bowls.
5. Peel, pit, and thinly slice avocado; add to bowls.