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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A light and flavorful lemon check soup with fresh ingredients. Low Fat. I found this recipe on the Internet when I was looking for a Greek lemon soup recipe. I did not want a recipe that asked for egg yolks. I am posting the recipe with my revisions to the original. Ingredients:
2 quarts chicken broth |
3 cups chopped cooked chicken breasts |
1 1/2 cups uncooked orzo pasta |
3 fresh lemons, juice of |
1 tablespoon olive oil |
1 bunch spinach, rinsed and chopped |
1/2 onion, finely chopped |
2 large carrots, peeled and chopped |
fresh ground black pepper, to taste |
kosher salt, to taste |
Directions:
1. In a large pot over medium heat, saute the carrots and onion in the olive oil for 5 minutes.
2. Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.
3. Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender, about 20 minutes.
4. Serve with toasted Pita bread bites or crusty bread.
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