Chicken Lemon Orzo Soup

Ingredients

• 1 tablespoon TAO Lemon Pressato Olive Oil

• 1 large white onion, diced

• 4 cloves of garlic, minced

• 2 carrots, peeled and sliced

• 2 stalks of celery, sliced

• 8 cups of bone broth

• 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces

• 1 cup of orzo pasta

• 1/4 cup of fresh lemon juice

• Zest of 1 lemon

• 1 tablespoon of TAO Santorini Oregano Balsamic Vinegar

• 1 teaspoon of chopped, fresh oregano

• 1 cup of spinach leaves

• 1/2 cup of crumbled feta cheese

• 1/4 cup of chopped fresh parsley

• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and sauté for 2-3 minutes, or until softened.

2. Add the carrots and celery to the pot and sauté for an additional 2-3 minutes.

3. Pour in the chicken broth and bring the soup to a boil.

4. Add the chicken pieces and orzo pasta to the pot and reduce the heat to a simmer. Cook for 10 minutes until the chicken is cooked and the orzo is tender.

5. Stir in the lemon juice & zest, balsamic vinegar, dried oregano, spinach leaves, and crumbled feta cheese. Season with salt and pepper to taste.

6. Cook for an additional 1-2 minutes until the spinach has wilted and the cheese has melted.

7. Serve the soup hot, garnished with additional parsley if desired.