Lemony Chicken & Orzo Soup
MAKES: serving
Ingredients
2 Tbsp olive oil
2 cups carrots, chopped
1 cup celery, chopped
1 cup onion, diced
3 cloves garlic, minced
8 cups chicken broth
1 lb chicken breast
2 bay leaves
3 sprigs fresh thyme
Sea salt and pepper, to taste
1 cup uncooked whole wheat orzo pasta
4 cups spinach
3 Tbsp fresh dill
1 Tbsp lemon zest, finely grated
2 Tbsp lemon juice
Directions
Heat olive oil in a large soup pot over medium-high heat. Add carrots, celery, onion and garlic. Sauté 5-6 minutes allowing onions to soften.
Add broth, chicken, bay leaves, and thyme. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer 25-30 minutes.
Discard bay leaves and thyme sprigs. Remove chicken and shred with two forks into bite sized pieces. Stir in pasta. Cook 8-10 minutes or until tender.
Add spinach, dill, lemon zest, lemon juice, and shredded chicken. Mix well.
Separate into 4 equal servings.