Lemon, Chicken & Orzo Soup slightly adapted from Tartelette
Serves 4 to 6
2 teaspoons olive oil
1 medium carrot, peeled and cut into fine matchsticks (or diced)
1 small celery stalk, diced
6 ounces boneless, skinless chicken breast
1/2 cup roughly chopped fresh kale
1 teaspoon chopped fresh oregano
1 cup whole wheat orzo
salt and pepper
8 cups chicken broth
Zest and juice of a lemon
Grated fresh Parmesan cheese
In a large pot (4 quart or more), heat the olive oil over medium heat and add the carrot and celery pieces. Cook for about 3 minutes, stirring occasionally. Add the chicken breast, the spinach, oregano, orzo, broth and season with salt and pepper. Cover and bring to a boil. Reduce the heat to low and simmer, half covered for about 30 minutes or until the orzo is al dented.
Remove the chicken breast from the soup. Let cool enough to handle and shred it into pieces. Return the shredded meat to the pot. Add the lemon juice and zest, stir and serve with a sprinkling of fresh grated Parmesan cheese.