Ingredients

The following ingredients have 4 Servings
  • 2 tsp. olive oil
  • 2/3 cup carrots (diced)
  • 1/2 cup onion (diced)
  • 3/4 pound skinless, boneless chicken breasts ( cut into 1/2-inch cubes (about 2 breasts))
  • 4 cups chicken broth
  • 1/2 cup uncooked orzo (or other small pasta or even rice)
  • 1 cup frozen corn
  • 1 cups water
  • 1 fresh thyme sprig (or a pinch of dried thyme)
  • 2 1/2 cups fresh baby spinach (or other green, such as chopped bok choy)
  • 1 Tbsp. fresh lemon juice
  • Salt and Pepper (to taste)

Instruction

  • Add oil to large soup pot or Dutch oven and heat over medium heat. Add the carrot, onion and chicken. Cook, stirring, for about 3 minutes. Stir in the chicken broth, water, parsley and thyme. Increase the heat to medium high and bring to a boil. Add the orzo and corn and stir to combine. Reduce the heat to low, cover and simmer for 10 minutes or until the vegetables are tender and the orzo is cooked.
  • Discard thyme sprig, if used. Add the spinach and lemon juice. Cook for one minute to wilt the spinach. Taste and add salt, and pepper, if necessary. If soup is too thick, you can thin it with a bit more chicken broth or water, if necessary. Serve and enjoy!