Greek Chicken Orzo Soup
|Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Fat free less sodium chicken broth||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Uncooked orzo||1⁄2 Cup (8 tbs)|
|Chicken breast tenders||3⁄4 Pound, chopped|
|Baby spinach leaves||1 Cup (16 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Finely chopped fresh oregano||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery. Saute 6 to 8 minutes or until tender. Add bay leaves; saute 1 minute.
2. Add chicken broth and water; bring to a boil. Stir in orzo; cook, uncovered, 8 minutes. Reduce heat, and stir in chicken. Simmer 5 to 6 minutes or until chicken is done. Stir in spinach; remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in parsley, oregano, lemon juice, pepper, and salt. Remove bay leaves.