Lemon Chicken Orzo Soup

Friday, July 24, 2015

My good friend Teresa reminded me that soup is good any time of year,
even when the heat index is 110.
I totally agree with her and decided to make a light "summery" soup for lunch today.
It's a soup that has very few calories and is quick and easy to make.
It would really be low in calories if I didn't have to have Panera's Sour Dough
bread with it.  Soup always tastes better with bread.
Here's the recipe.  It's an old recipe, tried and true.
Lemon Chicken Orzo Soup
                             1 32 oz. container of fat-free, low-sodium chicken broth, divided
                             1/2 cup uncooked orzo pasta
                             2 tsp. olive oil
                             2/3 cup chopped carrot
                             1/2 cup chopped celery
                             1/2 cup chopped white onion
                             3/4 cup rotisserie chicken, cut into bite size pieces
                             1 1/4 cup water
                             3 sprigs of parsley or cilantro
                             4 cups fresh baby spinach
                             1 Tablespoon of fresh lemon juice  (add more if you want)
                             Salt & Black Pepper to taste
                             1.  Bring 1 3/4 cups broth to a boil in a medium saucepan.  Add orzo; cook 9 minutes.
                                  Save broth because you will use this.
                             2.  While orzo is cooking, heat a large pot over medium heat.  Add oil to pan.  Swirl to
                                  coat.  Add carrots, celery, onion and chicken.  cook 3 minutes; stirring constantly.
                                  Stir in the remaining 2 1/4 cups of broth, 1 1/4 cups water and sprigs of parsley or cilantro.
                             3.  Pour orzo and broth into large pot - adding to the main soup mixture.
                             4.  Discard springs of parsley or cilantro.  (I chopped my cilantro and left it in.)
                             5.  Add spinach, orzo including broth you cooked the orzo in, lemon juice, salt & pepper.
                             Simmer 3 minutes.
                             Yield:  4 servings.

1 comment:

  1. It sounds delicious! I'll try it when I have my fall spinach and cilantro planted.


site design by designer blogs