Portion Size: 1 1/2 cup soup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 tablespoon olive oil
1 small onion, diced	Wash, peel and dice.
6 green onions, chopped (including green tops)	Wash, trim and slice thin.
1 celery stalks, chopped	Wash, trim and chop
2 garlic cloves, minced	Wash, peel and mince
2 small zucchinis, diced	Wash, trim and dice.
1 teaspoon  salt
½ teaspoon ground black pepper
9 cups low sodium chicken stock	Plus additional if needed
1 cup orzo pasta
2 teaspoons lemon zest
1 pound cooked chicken, shredded	Trim all visible fat and skin.
1 cup canned reduced sodium garbanzo beans	Drained and rinsed
1½ tablespoons fresh dill, chopped	Or 1½ teaspoons dried dill
1 tablespoon fresh parsley, chopped	Or 2 teaspoons dried parsley
2 cups fresh spinach, chopped
¼ cup fresh lemon juice
Red pepper flakes	Optional garnish

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot, heat oil over medium heat.
2	Add onions and celery; cook 1 minute or until vegetables are tender, stirring frequently.
3	Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally.
4	Add stock, pasta and lemon zest; heat to boiling over high heat.	Cook until internal temperature reaches 135°F.
5	Reduce heat to medium-high; cook 9 minutes, stirring occasionally.
6	Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through. If soup becomes too thick, add additional stock as needed.	Cook until internal temperature reaches 165°F for 15 seconds.
7	Just before serving, stir in spinach, lemon juice and scallion greens. Heat through. Serve garnished with red pepper flakes.