Ingredients
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8 cups chicken broth
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2 cooked skinless, boneless chicken breasts
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½ (10 ounce) bag fresh spinach, roughly chopped
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6 baby carrots, diced into bite-sized pieces
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2 stalks chopped celery
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1 cup uncooked orzo pasta
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2 tablespoons chopped fresh basil
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½ teaspoon dried oregano
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½ teaspoon ground black pepper
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½ teaspoon salt (Optional)
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¼ cup lemon juice
Directions
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Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
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Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.
Cook's Note:
As a shortcut, purchase a rotisserie chicken and just pick the breasts off the chicken and toss into your stockpot. I've also gotten into the habit of roasting my own chickens and then draining the stock and drippings through a fine strainer and letting it set overnight. The next morning, just remove the top layer of fat and then use the rest of the stock for your soup base. It adds a delicious flavor to the soup!
Nutrition Facts (per serving)
204 | Calories |
2g | Fat |
29g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 204 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 33mg | 11% |
Sodium 1798mg | 78% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Protein 16g | 32% |
Vitamin C 12mg | 13% |
Calcium 44mg | 3% |
Iron 2mg | 12% |
Potassium 308mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.