If you are under the weather, make this soup!!
Lemon Orzo Sick Soup
Ingredients
- 1 lb chicken breast tenders, raw
- approx. 8 cups homemade chicken stock, or good store-bought broth
- 1 lemon, yielding approx. ¼ cup juice
- ⅔ cup orzo pasta, uncooked
- 2 ½ tbsp Italian parsley, finely chopped
- approx. 1 tsp salt
- approx. ¼ tsp pepper
Instructions
- Start by heating 1 tbsp of olive oil in a large pot over medium-high heat. Add the chicken breast tenders in an even later across the bottom, sprinkling lightly with salt and pepper. Flip the chicken frequently, until it is just cooked. Turn off the heat, leaving the chicken in the pot.
- Chop the parsley leaves and set aside in a small bowl. Remove the stems from the spinach leaves, and cut the leaves into this slices until you have 1 heaping cup. Squeeze the juice from the lemon until you have about ¼ cup of lemon juice.
- With the heat still off, using two forks, shred the chicken. Once shredded, turn the heat to medium-high, stir in the chicken broth and lemon juice. Using a wooden spoon. gently scrap the bottom of the pot. Bring the soup to a boil.
- Add orzo pasta, parsley, salt, and pepper. Once the orzo is fully cooked, stir in the spinach, cooking for about 2 minutes more to allow the spinach to cook down slightly. Remove from the heat and serve.
- Note: If you keep leftovers in the fridge, the pasta will soak up a lot of the broth, so you may need to add a little extra chicken broth when you reheat it.
