Ingredients

2 tbsp Extra Virgin Olive Oil 1 lb boneless, skinless dark meat chicken Sea Salt to taste Freshly Ground Black Pepper to taste 4 Cloves Garlic Minced 1 White Onion, diced 3 Carrots, peeled and diced 2 Celery Stalks, diced 5 cups homemade chicken stock 2 Bay Leaves 1 cup Reisling Wine 3/4…

CIA FOODIES


Lemon Chicken Spinach Orzo Soup

Ingredients

  • 2 tbsp Extra Virgin Olive Oil 1 lb boneless, skinless dark meat chicken Sea Salt to taste Freshly Ground Black Pepper to taste 4 Cloves Garlic Minced 1 White Onion, diced 3 Carrots, peeled and diced 2 Celery Stalks, diced 5 cups homemade chicken stock 2 Bay Leaves 1 cup Reisling Wine 3/4 cup Orzo 1 sprig Fresh Rosemary 1 Lemon, juiced 1 Lemon Peel, grated 2 tbsp Fresh Flat Leaf Parsley, chopped 1/2 tsp Dried Thyme Leaves 2 Cups Baby Spinach Leaves, chopped

Directions

  1. Heat oil in a large stockpot or Dutch oven over medium heat. Use dark meat chicken leftover chicken. Add Onions to the pot with the olive oil and sauté for 3 minutes, add the carrots and celery to the pot and sauté for 2 minutes, add the garlic to the pot and sauté for 1 minute, add the wine and salt and pepper to the pot and sauté until reduced slightly. Stir in thyme until fragrant. Add chicken stock, and bay leaves; bring to a boil. Once boiling, stir in orzo, rosemary, lemon juice, lemon peel and chicken. Reduce heat and simmer until orzo is tender, about 10 minutes season to taste with salt and pepper. Stir in parsley and spinach, season with salt and pepper, to taste.

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