Lunch or Dinner

Lemony Chicken and Orzo Soup

Lemony Chicken and Orzo Soup

Makes 4 Servings
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat

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
  • 24 oz chicken breast
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • Sea salt and pepper to taste
  • 1 cup whole wheat orzo pasta
  • 2 tsp butter
  • 4 cups spinach
  • 3 Tbsp fresh dill
  • 1 Tbsp lemon zest, finely grated
  • 2 Tbsp lemon juice
Directions:
  1. In a large soup pot, heat olive oil over medium-high heat. Add carrots, celery, onion and garlic. Sauté for 5 to 6 minutes allowing the onions to soften.
  2. Add the broth, chicken, bay leaves and thyme. Season with sea salt and pepper to taste. Cover and bring to a boil. Reduce heat and simmer for about 25 to 30 minutes.
  3. Discard bay leaves and thyme sprigs. Remove chicken and shred with two forks into bite sized pieces. Stir in the pasta and butter and cook pasta until tender, 8 to 10 minutes.
  4. Add spinach, dill, lemon zest, lemon juice and shredded chicken. Stir to combine.
  5. Separate into 4 equal servings and enjoy.
Photo Credit: Leigh Wilhite

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