ingredients:
- 3 tablespoons olive oil
- 2 celery stalks
- 2 carrots
- 1 medium onion
- 1 teaspoon thyme or rosemary (dried or fresh)
- 1 pound skinless, boneless chicken breast
- Zest of one lemon
- 6 cups low-sodium chicken broth
- Salt and freshly ground pepper to taste
- ¾ cup orzo
- 2 cups baby spinach
- ¼ cup chopped fresh dill or parsley
- Lemon halves (for serving)
directions:
- Start by sautéing your mirepoix until the veggies are tender. Then add herbs and the lemon zest.
- Add broth and chicken; simmer away until chicken is cooked.
- Remove chicken and shred; set aside.
- Add the orzo and simmer until cooked through.
- Stir in the chicken, spinach and fresh herbs; simmer another couple of minutes until the spinach has wilted. Serve with freshly squeezed lemon juice to your liking. Enjoy!
Amy Loli, founder of Amalia Culinary Art, shares her soup recipe, perfect for fall. Gather these ingredients for this healthy, fresh soup bursting with bright lemony flavors and tender orzo pasta. IG @amaliaculinaryart Visit: AmaliaCulnaryArt.com.