Chicken Orzo Soup

This soup turned out great! It was super fast to make and very comforting!

1 (32oz) container fat free less sodium chicken broth (divided)
1/2 cup uncooked orzo
2 teaspoons olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2inch cubes
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups of fresh baby spinach
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Bring 1 3/4 cups of broth to a boil in a medium saucepan.  Add orzo; cook 10 minutes or until done.  Drain.

While orzo is cooking, heat a large saucepan over medium heat.  Add oil to pan, swirl to coat.  Add carrot and next three ingredients; cook three minutes, stirring constantly.  Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley and thyme; bring to boil.  Reduce heat; cover and simmer 10 minutes or until vegetables are tender.  Discard herb sprigs. Add orzo, spinach and next three ingredients; simmer one minute.

Yield: 4 servings (1 1/2 cups per serving)
Calories 224, Fat 4.7g, Protein 22g, Carb 22g, Fiber 3g, Sodium 750mg
Cooking Light Annual Recipes 2010