Lemon Chicken Orzo Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 lbs. boneless skin less chicken, diced | |
| 2 tablespoons canola oil | |
| ¼ teaspoon salt | |
| ¼ cup finely chopped onion | Washed, peeled and finely chopped |
| ¼ cup finely chopped carrot | Washed, peeled and finely chopped |
| ¼ cup finely chopped celery | Washed, trimmed and finely chopped |
| 6 cups reduced sodium chicken broth | |
| 1/4 teaspoon ground black pepper | |
| 1/2 teaspoon dried thyme | |
| 1/4 teaspoons oregano | |
| 1 teaspoon garlic powder | |
| ¼ cup lemon juice | |
| ½ teaspoon lemon zest | |
| ½ cup orzo pasta | |
| 2 cups fresh baby spinach | Washed, trimmed and diced. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown | |
| 3 | Add the carrots, onions and celery. Cook until tender | |
| 4 | Add remaining ingredients (except orzo and spinach) and bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Add orzo and cook 6-8 minutes until noodles are tender. Stir in spinach, | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
