INGREDIENTS
1
bay leaf
1/2 tsp
black pepper
1 1/3 cups
carrots
1 cup
celery
9 cups
chicken stock
3 cups
cooked chicken
1/4 cup
fresh flat-leaf parsley
1 tsp
fresh thyme
1
garlic clove
1/4 cup
lemon juice
2 1/2 tsp
lemon rind
2 tsp
olive oil
1 1/3 cups
onions
1 1/2 cups
orzo pasta
1/4 cup
romano cheese
2 tsp
salt