Orzo Chicken And Spinach Soup
35 minutes to prepare 6 to 8
1 tablespoon unsalted butter
1 medium yellow onion, diced
3 medium carrots, chopped
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 medium chicken breasts (about 1 1/2 pounds), cubed
3-4 tablespoons lemon juice, freshly squeezed
1-2 tablespoons lemon zest
1 cup orzo pasta, uncooked
1 cup baby spinach leaves, chopped
2 tablespoons fresh parsley, chopped
Kosher salt and black pepper, to taste
Lemon slices, for garnish
Melt butter over medium heat in large stockpot. Add onion, carrots and garlic. Cover and sweat 10 minutes until tender, stirring occasionally.
Add broth, chicken, lemon juice and zest to pot. Bring to a simmer. Stir in Italian seasoning, celery seed and orzo.
Bring to a boil. Simmer 15 to 20 minutes, until chicken is cooked through and pasta is tender.
Remove from heat. Stir in spinach and parsley. Add kosher salt and black pepper, to taste. Garnish with fresh lemon slices.