Lemon Chicken Soup with Orzo

this particular recipe was from a post by my fried on facebook. i thought i'd might try it today.  i changed the recipe around a little.

Ingredients:

4 tablespoons olive oil

2 tablespoons butter

Kosher salt

Freshly ground pepper

1 pound white meat chicken

4 carrots, sliced

2 ribs celery, chopped

1 onion, diced

1 leek, thinly sliced

2 cloves garlic, minced

1/2 packed parsley

5 cups chicken stock

3 tablespoons lemon juice and reserve the skin

1 cup orzo pasta

2 tablespoons "Herbs of Provence"

1 tablespoon tarragon

Instructions:

In an 8-quart casserole stockpot, heat olive oil and butter.  Add the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.  Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.Stir in the lemon juice and lemon skin, season with salt and pepper and sprinkle with tarragon. Remove the lemon skin.  Season immediately.