Chicken Lemon Soup with Orzo Pasta
Chicken Soup filled with vegetables, orzo pasta fresh herbs, the juice of lemon and topped off with fresh Parmesan cheese.
Makes :7 1/2 cups
8 oz boneless, skinless chicken breast
2 carrots, medium in size, diced
2/3 cup celery, diced
2/3 cups onion, diced
1/2 tbsp. ground pepper
2 tsp. rosemary
2 tsp. thyme
1/4 cup lemon juice
4 cups chicken broth, low sodium
2 cups water
Spinach, handful, no stems
1/2 cup orzo pasta
Optional: Parmesan Cheese
Add all your ingredients into a crockpot (except the orzo pasta). Cook on low for 7 – 9 hours or on high for 5 – 6 hours.
About an hour before the chicken is done, shred your chicken with a fork.
Meanwhile, cook your orzo pasta according to manufactures directions.
About 5 minutes before you serve your soup, add spinach and orzo pasta. Wait for the spinach to wilt.
Top soup with a little Parmesan cheese.