Dill Chicken Soup

Name: Dill Chicken Soup
Ingredients: 1 tablespoon canola oil; 2 medium carrots, chopped; 1 small onion, coarsely chopped; 2 garlic cloves, minced; 1/2 cup uncooked whole wheat orzo pasta; 1-1/2 cups coarsely shredded rotisserie chicken; 6 cups reduced-sodium chicken broth; 1-1/2 cups frozen peas (about 6 ounces); 8 ounces fresh baby spinach (about 10 cups); 2 tablespoons chopped fresh dill or 1 tablespoon dill weed; 2 tablespoons lemon juice; Coarsely ground pepper, optional

12 ingredients

2 steps

Ingredients

1 tablespoon canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tablespoons chopped fresh dill or 1 tablespoon dill weed
2 tablespoons lemon juice
Coarsely ground pepper, optional

Directions

1

In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.
2

Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.