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Lemon Chicken Orzo Soup
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Lemon Chicken Orzo Soup
1 lb boneless, skinless chicken breasts
1 Tbsp olive oil
1 medium onion, diced
3 carrots, diced
3 celery ribs, diced
3 cloves garlic, minced
6 cups chicken stock
1 bay leaf
1/2½ tsp oregano
¾ cup uncooked orzo
8 oz fresh baby spinach
Juice of 1 lemon
Salt and pepper to taste
Chop the chicken into bite-size pieces. Season with salt and pepper. Heat oil in a large pot over medium heat. Add the chicken and cook, stirring often, until golden on all sides for about 5 minutes. Remove the chicken and set aside. Add the onions, carrots, and celery to the pot and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more. Add the chicken stock, bay leaf, and oregano to the pot and bring to a boil. Add the orzo and chicken to the pot and simmer for 10 minutes or until the orzo has softened. Stir in the spinach and cook until wilted or about 2 minutes. Remove from the heat and stir in the lemon juice. Season with salt and pepper as needed.
Recipe courtesy of Suetta Tingler, Corydon