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
How to Make It
Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
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.
I live in Texas so as soon as I know we're going to have cool days -- I go to store and buy a rotisserie chicken. This is what I use for the Chicken. The key to this recipe, in my opinion, is to use FRESH -- lemon juice; dill weed, etc I am so in love with this recipe!
Love this soup. It's quick, easy, and is so comforting. It is in our regular menu rotation at our house in the winter months. I've made this for potluck, and there were no leftovers. I have also left parsley leaves (no stems) in the soup, and it tastes good.