Ingredients
- 2 tablespoons olive oil
- 3 ¾ cups mirepoix (equal parts chopped onions, carrots, celery)
- 6 cloves garlic, minced
- 5 sprigs EACH: fresh thyme AND fresh parsley (see notes)
- 1 sprig EACH: fresh oregano, tarragon, AND fresh rosemary (see notes)
- 1 bay leaf (see notes)
- parmesan rind, optional
- 7 cups low sodium chicken stock
- ¾ cup uncooked orzo pasta
- 2 ½ cups cooked and shredded chicken
- 5 ounces baby spinach
- ¼ cup lemon juice + zest of 1 lemon
Instructions
- SAUTE: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the mirepoix and sauté the veggies for 4-5 minutes or until the veggies soften a bit. Add the garlic and the bouquet garni during the last 30 seconds and stir until fragrant. Pour in the chicken stock and add the parmesan rind.
- BOIL: Allow the soup to reach a boil on medium heat.
- PASTA: Then, add the pasta, and kick the heat up to medium-high and allow for it to cook according to package directions. My pasta box suggested 7-8 minutes total. Test the pasta for doneness, then add shredded chicken, baby spinach, lemon zest, and lemon juice to the soup. Remove the bouquet garni (or spice ball.) Taste for seasonings and adjust salt and pepper to taste. Serve warmHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
