Lemon-Chicken Vegetable Soup

Serves 8

Ingredients:

1 (1-to-1-1/4-pounds) package boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

3 medium carrots, peeled and sliced

1 cup yellow onion, chopped

3 cloves garlic, minced

2 (32-ounces each) containers chicken stock

1 cup orzo pasta

1 medium zucchini, halved lengthwise and sliced

1 lemon, zested

1/4 cup fresh lemon juice

1 tablespoon fresh oregano, chopped

1 (5-ounces) package baby spinach, coarsely chopped

Fresh lemon, sliced, for garnish

Directions:

Pat chicken dry with paper towels; sprinkle with salt and black pepper — heat olive oil in a Dutch oven over medium heat. Add chicken in a single layer. Cook for 12 to 16 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer to a cutting board.

Add carrots and onions to Dutch oven. Cook for five minutes, stirring frequently. Stir in the garlic; cook for 30 seconds. Pour in chicken stock. Bring to a boil; reduce heat. Simmer for 10 minutes.

Shred chicken into bite-size pieces. Add chicken and pasta to the stock mixture. Gently simmer for five minutes. Stir in zucchini, lemon zest, and juice and oregano. Simmer for five minutes or until pasta is tender. Stir in spinach; remove from heat. Ladle soup into bowls. Garnish with lemon slices, if desired.

Source: www.hy-vee.com/recipes-ideas/recipes/lemon-chicken-vegetable-soup