Lemon Orzo Soup

An Ever Ready recipe updated: Lemon Orzo Soup with Chicken and Spinach

With a winter storm warning forecast for parts of the Midwest and rainy cool weather in parts of AZ- I do declare it's time for a warm up! 
Recipe serves 4. Use a rotisserie chicken as a time saver.

Ingredients:

• 3 large pieces of cooked chicken, shredded or diced chicken 
• 1 cup each sweet onions, celery, carrots, diced
• 2 garlic cloves, diced
• 1-1/2 TB. olive oil
• 1/2 tsp. each parsley, thyme, rosemary, tarragon
• 1 container 48 oz. chicken broth (low sodium)
• 3/4  cup dried orzo
  
• 1 small-medium lemon (zest and juice)
• 3 cups torn spinach leaves, stems removed
• Salt and pepper to taste
• Garnish: chopped fresh parsley and Parmesan cheese

Directions:

• Heat oil and saute carrots, celery, onion and garlic for 2 minutes. Then cover and sweat veggies on low, about 8 minutes. Uncover and add in spices, broth and orzo. Bring to a boil. Reduce heat and simmer just until orzo is al dente, about 5 minutes.
• Season with salt and pepper, mix in lemon juice and zest. Add in cooked chicken pieces and  spinach leaves. Heat until spinach leaves are wilted.
• Optional adding in 1/4 cup grated Parmesan cheese right before serving.
• Since orzo will absorb liquid more broth may be needed to add to leftovers.

Suggested food pairings-fruit and cornbread

"I live on good soup,

not on fine words."

Moliere-French playwright, director, actor

1622-1673