Side Pannel
Lemon Chicken Orzo Soup
Ingredients List
- Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 large (or 3 small) carrots, peeled and sliced into 1/4 inch thick
- 2 celery stalks, thinly sliced
- 2 cloves garlic, minced or grated
- 8 cups of fat-free low sodium chicken broth
- Zest and juice (about 1/3 of a cup) of 2 lemons
- 1 bay leaf
- 1 1/4 cups orzo pasta
- about 2 1/2 cups cooked shredded chicken
- 1/4 cup chopped fresh flat-leaf parsley
- a couple of generous handfuls of fresh spinach
- Salt and pepper to taste
Directions
Directions:
Heat olive oil over medium high heat in a large pot. Add carrots, celery, and onion and cook about 5 minutes, until they begin to soften. Add garlic and cook for 1-2 minutes more. Add the broth, bay leaf, lemon zest, and lemon juice and bring to a boil. Add orzo and cook for 7-8 minutes, until the orzo is tender. Add the chicken and cook for a couple of minutes to allow it to heat through. Stir in spinach and allow it to wilt for about one minute. Season with salt and pepper to taste. When ready to serve, remove the bay leaf and stir in the parsley.
Heat olive oil over medium high heat in a large pot. Add carrots, celery, and onion and cook about 5 minutes, until they begin to soften. Add garlic and cook for 1-2 minutes more. Add the broth, bay leaf, lemon zest, and lemon juice and bring to a boil. Add orzo and cook for 7-8 minutes, until the orzo is tender. Add the chicken and cook for a couple of minutes to allow it to heat through. Stir in spinach and allow it to wilt for about one minute. Season with salt and pepper to taste. When ready to serve, remove the bay leaf and stir in the parsley.
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