Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 cup carrots (chopped)
  • 1 cup onions (chopped finely)
  • 1 cup celery (chopped)
  • 1 clove garlic (minced)
  • 2 teaspoons lemon rind
  • 1 teaspoon fresh thyme
  • 1 tablespoon all purpose flour
  • 8 cups chicken stock (we like low sodium)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons salt (taste for extra especially if using low sodium stock)
  • 3 cups shredded or cubed chicken or turkey (Rotisserie Chicken works great!)
  • 1 cup uncooked orzo pasta
  • 2 cups fresh spinach

Instruction

  • Heat the olive oil in a large Dutch oven or large pot.
  • Add the carrot, onion, and celery. Saute until vegetables are soft, about 5 minutes.  Add in garlic, lemon zest and thyme.  Continue to cook for 2-3 minutes until fragrant.
  • Sprinkle flour over cooked vegetables and stir until flour is incorporated into veggies.  Just about a minute.
  • Add the chicken stock and lemon juice. Bring to a simmer.
  • Add the cooked chicken and orzo pasta.  Cook until orzo is tender, about 8 minutes.
  • Taste for seasoning...more thyme?  salt?  pepper
  • Just before serving stir in spinach and simmer for 2-3 minutes until spinach is wilted.  Serve with a little grated parmesan if desired.