Categories: Soup

Ingredients

• Water, for boiling
• Salt, to taste
• 8 oz. orzo
• 1 tsp olive oil
• 3 carrots, diced
• 3 celery ribs, diced
• 1 onion, diced
• 2 garlic cloves, finely chopped
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt, to taste
• Pepper, to taste
• 1 bay leaf
• 3 32-oz. cartons chicken broth
• 1/2 cup fresh lemon juice
• 1 lemon, zested
• 8 oz. cooked chicken breast, diced
• 8 oz. package baby spinach leaves
• 1 lemon, sliced
• 1/4 cup Parmesan, shredded

Directions

1. Add water and a bit of salt to a pot and bring to a boil. Add orzo and cook for about 5 minutes or until pasta is al dente. Remove from heat. Drain, then run under cold water until cool.

2. In a large pot, heat olive oil over medium heat. Add carrots, celery and onion. Saute for about 5 to 7 minutes until vegetables become tender and onion is translucent. Stir in garlic. Cook for another minute or until aromatic. Toss in thyme, oregano, salt, black pepper and bay leaf. Cook for an additional 30 seconds, then add chicken broth. Bring to a boil.

3. Bring heat to medium-low heat. Simmer for about 10 minutes or until all veggies are soft.

4. Add orzo and lemon zest. Pour in lemon juice and the chicken. Cook everything for about 3 minutes until both the chicken and orzo are heated thoroughly. Toss in spinach and cook for about 2 to 3 minutes. The soup is ready once the spinach wilts into the broth and the orzo is soft.

5. Transfer into bowls and serve with lemon slices and Parmesan.

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