QUICK CHICKEN SOUP

1 rotisserie chicken, picked clean
8 cups chicken broth
1 tablespoon olive oil
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1 cup orzo pasta (or any small soup pasta)
4 tablespoons lemon juice
3 tablespoons pesto
Salt and pepper, to taste

Directions
Heat olive oil in large stock pot over medium high heat.  Add celery, carrots and onion and cook for about 5 minutes, until onion is soft.  Add broth and bring to a boil.  Stir in chicken and pasta.  Cook for another 6-10 minutes, or until pasta is done.  Remove from heat and stir in lemon juice, pesto, and salt and pepper.
 
Let's Dish
This really is quick, especially if you've removed the chicken meat ahead of time.  It's easiest to do while the chicken is still warm.  Just refrigerate the meat until you're ready to use it. Feel free to use more or less broth to suit your tastes. 
 
Who Dished It Up First
My friend Julia sent me the idea for this recipe and I finally got around to trying it.  Glad I did.  It's going to become a staple on those busy weeknights when we all need to be in different places at the same time!