Ingredients:
6T Butter/Olive Oil

2 48oz boxes of Chicken Broth
2 Lemons
1 Lime
2T white wine Vinegar
1/2T Sriracha
1/2 a red/purple Onion
4 cloves Garlic
1 large Carrot (or several smaller ones)
1/2 a Bell Pepper (I used green this time and orange last time, doesn't matter)
1 Bay Leaf
2T dried Thyme (or several fresh, sprigs if you have it)
1 sprig fresh Rosemary
Seasoning Salt (I use McCormic)
Paprika

8oz Baby Bella Mushrooms
1 Shalot (or the other half of the red onion)
1 box Orzo pasta
Fresh Basil
Fresh Parsley
A bunch of Asparagus (and/or fresh chopped Spinach, Broccoli, Green Beans, Asparagus Beans...)

Bring all that to a boil then turn it down to simmer for a couple hours, until the chicken just starts to fall apart. You can speed this up by chopping up the chicken before seasoning and searing it.

While the mushrooms caramelize, you will need to add the Orzo and diced Tomato to the soup. Then, when there's only a few minutes left add the Asparagus (chopped into bite sized pieces), chopped fresh Basil and Parsley (if you don't have fresh, just leave the Basil and Parsley out). When I add the Asparagus I remove the tough bottom section, but the bottom of the edible part I put in first, then the middle, then the top; each a minute or 2 after the previous, this keeps the tops from getting overcooked, the tops barely need to cook at all.
Immediately before serving, stir half of the caramelized shallot and mushrooms into the soup; save the other half to sprinkle on top as a garnish.
And there you have it! Lemon Chicken Orzo soup with Asparagus and Caramelized Mushrooms. The first time I made it I added chopped fresh Spinach near the end with the fresh Basil and Parsley. It was delish! We are starting to have a TON of Yard Long Beans (aka Asparagus Beans) in the garden, so I might try them next time, instead of Asparagus. I think Broccoli would be good in this soup as well (or instead).
Enjoy!