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5 from 1 vote

Dill Chicken Soup

Keyword: 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.