Lemon Chicken Orzo Soup

Recipe Credit to: Suetta Tingler

Here's what you need:

• 1 lb. boneless, skinless chicken breast
• 1 Tbsp. olive oil
• 1 medium onion, diced
• 3 carrots, diced
• 3 celery ribs, diced
• 3 cloves of garlic, minced
• 6 - 8 cups chicken stock
• 1 bay leaf
• 1/2 - 1 tsp. oregano
• 3/4 cup uncooked orzo pasta
• 8 oz. fresh baby spinach
• Juice of 1 lemon
• salt and pepper to taste

Chop the chicken into bite size pieces. Season with salt and pepper. Heat oil in a large pot over medium heat. Add the chicken and cook, stirring often, until golden on all sides for about 5-8 minutes. Remove the chicken and set aside. Add the onions, carrots, and celery to the pot and cook over medium heat, stirring often, until softened, about 5-6 minutes. Stir in the garlic and cook for 30 seconds more. 

Add the chicken stock, bay leaf, and oregano to the pot and bring to a boil. Add the orzo and the chicken to the pot and simmer for 10 minutes or until the orzo has softened. Stir in the spinach and cook until wilted or about 2 minutes. remove from the heat and stir in the lemon juice. Season with salt and pepper as needed. Enjoy!

NOTE: You can use the white meat form a rotisserie chicken as well. If using the rotisserie chicken, start with cooking the vegetables in your olive oil and go from there. You can use frozen spinach (thawed and drained very well) in place of the fresh spinach.