Ingredients
Scale
- 1½ tbsp olive oil
- 1 small onion diced
- 3 carrots diced
- 3 celery ribs diced
- ½ tsp salt
- ¼ tsp pepper
- 2 cloves garlic minced
- ½ tsp oregano
- 2 tbsp flour
- 6-7 cups chicken broth
- 1 cup dried orzo pasta
- juice of 1 lemon
- 3 cups cooked shredded chicken breast
- 8 oz. fresh baby spinach
- grated Parmesan cheese
- chopped fresh parsley
- lemon wedges
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add diced onion, carrots, celery, salt, and pepper; sauté until softened.
- Stir in minced garlic and oregano; cook for an additional minute.
- Sprinkle in flour and stir well.
- Pour in chicken broth and bring to a boil.
- Add dried orzo and cook for 6-7 minutes, or until tender.
- Stir in lemon juice and shredded chicken; adjust broth and seasonings to taste.
- Top with grated Parmesan cheese and chopped parsley before serving with lemon wedges.
Notes
Feel free to add more vegetables such as kale or zucchini for extra nutrition.
You can use rotisserie chicken to save time on prep.
Nutrition
- Serving Size: 1 serving
- Calories: 403
- Sugar: 3g
- Sodium: 976mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 69mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.