Not Your Momma's Chicken Noodle Soup

Remix! It's classic Chicken Noodle soup with an update in flavor. The lemon brightens the soup and the cinnamon adds a warmth and depth to the soup. If I guarantee if you try this one, it will become a repeat in your recipe box! To make this soup you will need:
Olive Oil
1 large onion, peeled and diced
2 large celery stalks, sliced (leaves also)
1/2 bag of baby carrots, sliced
Salt
1 tablespoon celery seeds
1 tablespoon minced garlic
dash of crushed red pepper
1 bunch of thyme
2 bay leaves
1 - 1 1/2 pounds boneless skinless chicken breasts
1 32 ounce container of low sodium chicken broth
water
1 lemon
1 teaspoon cinnamon
Dash of nutmeg
Pepper
1 cup orzos
1.) In a large stock pot over medium high heat, add olive oil to coat the bottom of the pan. Add the onion, celery and carrots. Sprinkle with salt and saute until the vegetables start to soften, 8 - 10 minutes.
2.) Add the celery seeds, the garlic, the red pepper, the thyme and the bay leaves. Cook for an additional 2 minutes.
3.) Add the chicken and the entire container of broth. Add enough water that the chicken is covered. Bring to a boil, reduce to simmer and simmer for 45 minutes.
4.) Remove the chicken from the soup and shred it into bite size pieces. Return it to the soup and add 1 cup of water. Cut the lemon in half. Squeeze the juice into the soup and then drop the lemon halves in the soup. Add the cinnamon and the nutmeg, add some pepper. Do a taste test to make sure the soup is seasoned to your liking. Cover and continue to simmer for an additional 45 minutes.
5.) Add in the cup of orzos and cook until the orzos are tender (about 18 minutes).