8 oz orzo pasta ▢1 tsp olive oil ▢3 carrots chopped ▢3 celery sticks chopped ▢1 tsp onion powder ▢2 tsp minced garlic ▢1/2 tsp dried thyme ▢1/2 tsp dried oregano ▢salt and pepper to taste ▢3 32 oz chicken broth ▢1/4 cup lemon juice ▢1 lemon zested ▢8 oz cooked chicken chopped ▢1 8 oz pkg baby spinach leaves ▢1 lemon sliced, for garnish ▢1 cup Parmesan cheese grated
Cook orzo in boiling water about 5 minutes, until partially cooked through but not yet soft; drain and rinse with cold water until cooled.
Step 1
Saute carrots and celery until they just begin to soften. Add garlic and cook 1 minute more.
Step 2
Add thyme, oregano, salt, and pepper; continue cooking another 30 seconds then add chicken broth.
Step 3
Bring to a boil; partially cover pot, reduce heat, and cook about 10 minutes until vegetables are tender.
Step 4
Stir orzo, lemon juice, lemon zest, and chicken into the broth and cook an additional 5 minutes, until orzo has softened.
Step 5
Add spinach and let wilt. Serve into bowls and garnish with lemon slices and Parmesan cheese.
Step 6