Greek Chicken-Orzo Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1/4 cup chopped celery
• 2 bay leaves
• 3 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1/2 cup uncooked orzo
• 3/4 pound chicken breast tenders, chopped
• 1 cup baby spinach leaves
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons finely chopped fresh oregano
• 2 tablespoons lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery. Sauté 6 to 8 minutes or until tender. Add bay leaves; sauté 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. Serve immediately.
3. Note: You may need to add extra broth or water when reheating.