Ingredients: |
Ingredients: 8 oz. orzo pasta
1 tsp. olive oil
3 carrots, chopped
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Salt and ground black pepper to taste
1 bay leaf
3 32-oz. cartons chicken broth
1/2 cu. fresh lemon juice
1 lemon, zested
8 oz. cooked chicken breast, chopped
1 8-oz. pkg. baby spinach leaves
1 lemon, sliced for garnish (optional)
1/4 c. grated Parmesan cheese (optional)
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Directions: |
Directions:1. Bring a large pot of slightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely,
2. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt black pepper, and bay leaf; continue cooking about 30 seconds before pouring chicken broth into the pot.
3. Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
4. Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese. |
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