There’s nothing like chicken soup when you are feeling under a weather. This chicken soup recipe is packed with nutrition with a nice, zesty lemony punch.
¼ pound orzo pasta-cooked
¼ cup olive oil
2 carrots peeled and chopped
2 celery stalks peeled and chopped
½ white onion diced
1 shallot minced
¼ tsp dried Italian seasoning
Salt and pepper to taste
1 bay leaf
32 ounces low sodium chicken broth
¼ cup fresh lemon juice
¼ pound boneless skinless chicken breast-diced or cooked rotisserie breast skinned and chopped.
8 oz. fresh spinach
Bring large pot of lightly salted water to a boil. Add orzo and cook until partially cooked through. Do not overcook. Drain and rinse with cold water until completely cooled. Drizzle lightly with olive oil to avoid sticking and set aside.
Heat Olive oil in a large pot over medium heat. Add diced chicken and allow to brown and cook through 5-7 min. Add carrots, celery, and onion cook 5-7 minutes. Add shallot, Italian seasoning, salt and pepper. Cook another 30 seconds and add chicken broth and bay leaf. Bring to a boil and reduce to medium –low, and simmer about 10-15 minutes.
Stir in orzo, lemon juice. Add spinach and cook until lightly wilted.
At service, ladle into bowls and top with Parmesan cheese.
Note: if cooked chicken is used add it in with the chicken stock to heat through.
Makes 6 servings.