Lemon Chicken & Orzo soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 teaspoons olive oil1 medium carrot, peeled and cut into fine matchsticks (or diced)1 small celery stalk, diced1 small onion, finely chopped6 ounces boneless, skinless chicken breast1/2 cup roughly chopped fresh spinach1 teaspoon chopped fresh oregano1 cup gluten free orzosalt and pepper10 cups chicken broth (or water if you prefer)Zest and juice of a lemon
In a large pot (4 quart or more), heat the olive oil over medium heat and add the carrot, celery and onion pieces. Cook for about 3 minutes, stirring occasionally. Add the chicken breast, the spinach, oregano, orzo and season with salt and pepper. Cover and bring to a boil. Reduce the heat to low and simmer, half covered for about 30 minutes or until the orzo is al dented.
Remove the chicken breast from the soup. Let cool enough to handle and shred it into pieces. Return the shredded meat to the pot. Add the lemon juice and zest, stir and serve.
Serving Size: makes 8 - 1 1/4 C servings
Remove the chicken breast from the soup. Let cool enough to handle and shred it into pieces. Return the shredded meat to the pot. Add the lemon juice and zest, stir and serve.
Serving Size: makes 8 - 1 1/4 C servings
Nutritional Info Amount Per Serving
- Calories: 133.9
- Total Fat: 2.2 g
- Cholesterol: 18.6 mg
- Sodium: 1,225.0 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.4 g
- Protein: 9.2 g
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