Chicken and Orzo Soup

• • 1 (32-ounce) container fat-free, less-sodium chicken broth, divided

  • 1/2 cup uncooked orzo

  • 2 teaspoons olive oil

  • 2/3 cup coarsely chopped carrots

  • 1/2 cup coarsely chopped celery

  • 1/2 cup chopped onion

• 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes ( Or meat from a rotisserie chicken)

  • 1 1/4 cups water

  • 3 fresh parsley sprigs

  • 1 fresh thyme sprig

  • 4 cups fresh baby spinach

  • 1 tablespoon fresh lemon juice

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Preparation

• 1. 1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done.

  2. 2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.