Falling Temps = Soup Time!

I wanted to save this recipe for a Sunday Special post, but I seriously could not wait because it is so very, very yummy!



Can you smell how delish this is?



Have you tried the Low-fat Lemon Chicken Orzo Soup at Panera* yet?  Oh my gosh, the first time I tried it, I was hooked.  Delicous bits of chicken, al dente orzo, spinach, light broth and low-fat and low calories to boot?!!  Whoa -- this soup had my name all over it!  So, I searched the trusty internet and found a recipe that sounded right.

Made it last night and and I know it is going to be one of our favorite cool-weather soups. 

Heck, I even like it in warm weather!  Here it is. 

You can thank me later for finding this easy and tasty soup for you!  :)

LEMON CHICKEN ORZO SOUP (LOW FAT)

• 8 cups fat-free, low sodium chicken broth

• 1 boneless, skinless chicken breast or chicken tenders  - use more if you like a lotta chicken.

• 1 medium carrot, peeled and cut into small pieces

• 1 medium celery stalk, sliced

• 1/4 cup finely chopped onion (optional -- i do not like onion)

• 1/3 - 2/3 cups chopped spinach

• 1/4 tsp freshly ground black pepper

• 1/4 tsp oregano

• 1 Tbsp chopped fresh basil

• 1 cup orzo

• Juice of FRESH lemon (about 1/4 cup)

1. Place all of the ingredients except the lemon juice in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente.

2. Remove the chicken breast from the soup, slice into strips or small pieces, and return to the pot. Add the lemon juice, stirring well to mix.

3. Ladle the hot soup into individual bowls and serve immediately.  Bread sticks or baguettes go perfectly with this soup.  Add a small salad and you've got a meal!



Panera*'s soup -- photo from . . . Panera*