Lemon Chicken Orzo Soup 2T extra virgin olive oil 2 boneless, skinless chicken breast halves 2 carrots, grated

2 stalks celery, chopped fine 1 large onion, chopped (2 medium) Salt & pepper to taste 2 quarts chicken broth 1/2t oregano 1 frozen basil cube 1c orzo 1 bag baby spinach Juice of 1-2 lemons (to taste) Saute chicken breast in olive oil just to lightly brown, put aside and add carrot, celery and onion to pot, salt and pepper and sauté until soft. Add chicken back in, add broth, oregano, cover and simmer 15 minutes. Remove chicken breast halves and add orzo and basil, cook until orzo is nearly done. Chop chicken breasts into small bite size pieces and add back to pot along with spinach. Add lemon juice, starting with a small amount and tasting as you go. Finish with a dash of pepper, adjust salt and serve hot.

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