LEMON CHICKEN SOUP


2 quarts chicken broth
3 cups chopped cooked chicken breast
1 ½ cups uncooked orzo pasta
Juice of 3 whole lemons
1 tbsp. olive oil
1 bunch spinach, rinsed, chopped
½ onion, finely chopped
2 large carrots. Peeled and chopped
Fresh ground black pepper, to taste
kosher salt to taste

1. In a large pot over medium heat, sauté’ the carrots and onion in the olive oil for 5 minutes.

2. Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.

3.Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender,
   about 20 minutes.

3. Serve with toasted Pita bites or crusty bread.

Yield: 6 servings.