- 1 T olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 carrot roughly grated
- 6 C chicken broth
- ½ C orzo
- 1/2 lemon zest and juice
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp dried basil
In a large pot heat olive oil.
Add in garlic and onion. Sauté until translucent.
Add in carrot. Sauté for just a few minutes.
Pour in chicken broth. Season with salt and pepper.
Add orzo. Cook until tender with a slight bite.
Squeeze in juice of half lemon and add zest.
Season with salt, pepper and basil.
Let simmer and adjust seasonings if needed.