Orzo chicken soup

Recipe Information

Ingredients

• 32 ounces fat-free and low-sodium chicken broth

• ½ cup orzo, uncooked

• 2 teaspoons extra virgin olive oil

• 2/3 cup carrot, chopped

• 1/2 cup celery, chopped

• 1/2 cup onion, chopped

• 3/4 pound skinless and boneless chicken breasts, cubed

• 1 1/4 cups water, room temperature

• 3 parsley sprigs

• 1 thyme sprig

• 4 cups baby spinach

• 1 tablespoon lemon juice

• 1/4 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• In a medium saucepan, boil 1 3/4 cups chicken broth. When boiling, add the orzo. Cook until tender then drain and set aside.

• In a large pot, heat the olive oil over medium heat. Add the carrot, celery, onion, and chicken breast. Cook the ingredients while stirring continuously for 5 minutes.

• Add the remaining chicken broth, water, parsley, and thyme to large pot. Bring all ingredients to a boil.

• When boiling, reduce the heat, cover, and simmer until the vegetables are tender.

• Remove and discard the parsley and thyme sprigs. Stir the orzo, spinach, lemon juice, salt, and pepper into the large pot.

• Simmer on low heat for 3 minutes then serve.

Nutrition (per serving)

• Calories: 224 cal

• Total fat: 5g

• Saturated fat: <1g

• Cholesterol: 47mg

• Sodium: 750mg

• Carbohydrate: 23g

• Fiber: 3g

• Protein: 22g