LEMON CHICKEN ORZO SOUP | light + healthy recipe

Chop half of a large onion by cutting off the stem side, halving it, peeling off the skin, and making horizontal and vertical slices to dice.

Dice 1 cup of celery by trimming the edges, cutting a large stalk in half, slicing into strips, and then dicing.

Prepare 1 cup of diced carrots by trimming the tops and bottoms, peeling the skin, halving them, and cutting into strips and then dicing.

Use 2-4 cloves of garlic, adjusting based on size, and chop them up.

Roughly chop a few handfuls of fresh baby spinach, about 3 cups, to finish the soup.

Chop 2-3 tablespoons of fresh dill.

Shred rotisserie chicken, removing the skin and shredding while warm for easier handling. Store in an airtight container if not using immediately.

Heat 1 tablespoon of olive oil in a 5 and 1/2 quart pot over medium heat.

Add the diced onion, celery, carrots, garlic, and a pinch of salt to the pot, stirring to sweat the vegetables for about 8-10 minutes until tender but not browned.

Once the vegetables are tender, add in 8 cups of low sodium chicken broth and increase the heat to bring it to a rolling simmer.

Once simmering, add in 1 cup of whole wheat orzo pasta and cook for 6-8 minutes until al dente.

Prepare 1/2 cup of fresh squeezed lemon juice while the orzo cooks.

Equipment Needed

Dietary

Allergens