Dill Chicken Soup
Ingredients
- 1 tablespoon canola oil
- 2 medium carrots chopped
- 1 small onion coarsely chopped
- 2 garlic cloves minced
- 1/2 cup uncooked whole wheat orzo pasta trying 1 1/2 cup
- 1-1/2 cups coarsely shredded rotisserie chicken
- 7 cups reduced-sodium chicken broth
- 1-1/2 cups frozen peas about 6 ounces
- 8 ounces fresh baby spinach about 10 cups
- 2 tablespoons chopped fresh dill or 1 tablespoon dill weed
- 2 tablespoons lemon juice
- Coarsely ground pepper optional
- 2 green onions optional
Instructions
- In a 6-qt. stockpot, heat oil over medium heat. Cook chicken and season with salt and pepper.
- Remove chicken from pot and set aside.
- Add carrots, onion and garlic. Saute until carrots are tender, 4-5 minutes.
- Shred chicken and set aside.
- Stir in broth, chicken, and orzo. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.
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