How to Cook Chicken-Orzo Soup

By á-10254

Ingredients

• 1 (32-ounce) container fat-free, less-sodium chicken broth, divided $
• 1/2 cup uncooked orzo
• 2 teaspoons olive oil $
• 2/3 cup coarsely chopped carrot $
• 1/2 cup coarsely chopped celery $
• 1/2 cup chopped onion $
• 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes $
• 1 1/4 cups water
• 3 fresh parsley sprigs
• 1 fresh thyme sprig
• 4 cups fresh baby spinach $
• 1 tablespoon fresh lemon juice $
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

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1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.
Jackie Mills, Cooking Light
OCTOBER 2009