Greek-Style Orzo and Spinach Soup

By lovemygolden

Lemon zest adds a bright, robust flavor to this simple soup.

Ingredients

• 2 cloves garlic, minced
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 5 cups Chicken Stock
• 1 small onion, thinly sliced
• 1 cup cubed cooked chicken breast
• 1/3 cup dried orzo
• 4 cups fresh baby spinach

Preparation

Step 1

Add the garlic, lemon juice, zest, stock, and onions to a 4-quart slow cooker. Cover and cook on low for 6–8 hours.

Stir in the chicken and cook for 30 minutes on high. Add the orzo and spinach. Stir and continue to cook on high for an additional 15 minutes. Stir before serving.

PER SERVING Calories: 150 | Fat: 3.5g | Sodium: 330mg | Carbohydrates: 16g | Fiber: 1g | Protein: 14g

Quick Tip: Zesting

There are many tools on the market that are for zesting citrus, but all you really need is a fine grater. Be sure to take off the outermost part of the peel, where the aromatic essential oils that hold the flavor are located. The white pith underneath is bitter and inedible.