Lemon Chicken & Orzo soup

2 teaspoons olive oil
1 medium carrot, peeled and cut into fine matchsticks (or diced)
1 small celery stalk, diced
1 small onion, finely chopped
6 ounces boneless, skinless chicken breast
1/2 cup roughly chopped fresh spinach
1 teaspoon chopped fresh oregano
1 cup gluten free orzo
salt and pepper
10 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