Make this soup your own by adding chickpeas or shredded chicken.
Ingredients
Choose your protein
2skinless chicken breasts
215ozcans chickpeas, drained and rinsed
Lemon Orzo Soup
2TBS olive oil
15ozmirepoix mix, or 1/2 C each diced onion, carrot and celery
4clovesgarlic, minced
4Clow sodium broth
15ozlight coconut milk
3/4Corzo pasta
2large handfulsbaby spinach or baby kale
2largelemons, juiced into a bowl
1/4Cfresh chopped dill
salt and pepper to taste
Instructions
If using chicken, preheat the oven to 450 and line a baking sheet with foil. Sprinkle salt and pepper over chicken breasts and bake in the oven for 30 minutes, or until cooked through. Shred with a fork and set aside.
To make the soup, heat the olive oil in a large soup pot then add mirepoix mix and a pinch of salt and pepper. Saute the veggies for about 5-6 minutes, then add the garlic, cooking another 2 minutes.
Pour in the broth and coconut milk, along with the chickpeas or chicken, bring to a boil and then to a low simmer. While that simmers, cook your orzo in salted water and drain. Keep the orzo separate from the soup unless you plan to not have leftovers.
Stir in lemon juice, dill and spinach, then season with salt and pepper to taste.
Notes
*Cook and keep the orzo separately if you plan to have leftovers, and spoon the pasta and soup together right before serving. This will make sure you don't end up with thick, gloopy soup the next day :)