Greek Chicken Orzo Soup Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Bay leaves | 2 | |
| 3 cups fat-free, less-sodium chicken broth | ||
| Water | 2 Cup (16 tbs) | |
| Orzo | 1/2 Cup (16 tbs), uncooked | |
| 3/4 pound chicken breast tenders, chopped | ||
| Baby spinach leaves | 1 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Oregano | 3 Tablespoon, finely chopped | |
| Lemon juice | 2 Tablespoon | |
| Black pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery. Saute 6 to 8 minutes or until tender. Add bay leaves; saute 1 minute.
2. Add chicken broth and water; bring to a boil. Stir in orzo; cook, uncovered, 8 minutes. Reduce heat, and stir in chicken. Simmer 5 to 6 minutes or until chicken is done. Stir in spinach; remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in parsley, oregano, lemon juice, pepper, and salt. Remove bay leaves.
2. Add chicken broth and water; bring to a boil. Stir in orzo; cook, uncovered, 8 minutes. Reduce heat, and stir in chicken. Simmer 5 to 6 minutes or until chicken is done. Stir in spinach; remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in parsley, oregano, lemon juice, pepper, and salt. Remove bay leaves.
Chef
