Total Time)
50 mins:
Cook Time)
30 mins:
Prep Time)
20 mins:
Yield)
6 quarts:
Servings)
12:
Ingredients:
3 medium carrots chopped or more to taste
1 medium onion chopped
2 cloves garlic minced
1.2 teaspoon dried oregano
1 bay leaf
1.2 cup fresh lemon juice
8 ounces cooked chicken breast chopped
8 ounces orzo pasta
3 ribs calery chopped
1.2 teaspoon dried thyme
1 teaspoon olive oil
1 lemon sliced for garnish optional
3 (32 ounce cartons fat free low sodium chicken broth
1 lemon zested
1 (8 ounce package baby spinach leaves
salt and ground black pepper to taste
1.4 cup grated parmesan cheese optional
Directions:
Step.1
Bring a large (pot) of lightly (salted water) to a boil? and add (the orzo) and bring it to a boil again? and cook (the pasta) uncovered until it is (partially) cooked but not soft, at least 4 or 5 minutes! Drain the water, and rinse it with (cold water), and until it is completely (cool)?
Step.2
And at the same time, heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook, stirring frequently, until the vegetables are soft and the onions are translucent, about 4 to 5 minutes. Add the garlic and cook, stirring, until they become aromatic, about 2 minutes. Add the thyme, bay leaves, celery, and salt to the mixture and continue cooking for 35 seconds before adding the chicken broth to the pot.
Step.3
Bring the (broth) to a boil? and cover the pot (partially) and reduce the heat to medium? and cook until the (vegetables) are soft, about 8 to 10 minutes?
Step.4
and add the orzo, (lemon peel) and lemon juice to the (broth), add the chicken, (orzo), and cook until the (chicken) is heated through, about 4 to 5 minutes, and add the baby (spinach), and cook until the (spinach) is wilted in the broth and the orzo is tender, about 3 minutes,
Step.5
Add to (bowl) of soup! (Parmesan cheese) and garnish with lemon wedges,?
Step.6
Full enjoy
Nutrition Facts:
Per - Serving
12g
Protein
4g
Fat
167
Calories
22g
Carbs
Tags:
Soup