Chicken soup IS good for the soul (and stomach)!! A quick prep and cook time of only 30 min. makes it even better after another dreary RAINY day! Editor's note: if you are making this ahead of time, boil and store the pasta separately so it will stay nicely al dente, then just stir in the hot soup when ready to serve.
(serves 4)
1 T. EVOO
1 sweet* onion, chopped
2 celery stalks, thinly* sliced
1/2 cup diced organic* carrot
1 t. kosher* salt
3/4 cup whole wheat orzo
6 cups low sodium* chicken broth
2 cups shredded rotisserie* chicken
2 large dill sprigs, plus more for garnish
Juice of 1 lemon, plus 4 thin slices
Freshly* ground pepper
2 cups baby spinach leaves, packed and stems removed*
Heat oil over med. heat in a large saucepan. Add onion, and cook, stirring occasionally, until translucent, 4-5 min. Add celery, carrot, and salt. Cook, stirring frequently, until veggies have softened, 6-7 min. more. Add orzo, stock, and dill sprigs. Bring to a boil. Reduce heat, and simmer until orzo is cooked, about 8 min. Remove dill springs. Add shredded chicken, lemon juice, lemon slices, and pepper, to taste. Simmer, adjusting heat if necessary, until chicken is heated through, 2-3 min. Add spinach, stirring until wilted. To serve, divide between bowls and sprinkle dill liberally over each.
"I like living. I have sometimes been wildly, despairingly, acutely miserable, and racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing." ~ Agatha Christie
Dance in the rain today - what else ya gonna do? This, too, shall pass!!
Love,
Machete Milletti
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