- 4 cups chicken broth, divided
- 1/2 cup uncooked orzo
- 2 teaspoons olive oil
- 2/3 cup coarsely chopped carrot
- 1/2 cup coarsely chopped celery
- 1/2 cup chopped onion
- 2 skinless, boneless chicken breasts, cut into 1/2-inch cubes
- 1 1/4 cups water
- 3 fresh parsley sprigs
- 1 fresh thyme sprig
- 4 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Bring 1 3/4 cups broth to a boil in a medium saucepan. Add
orzo; cook 10 minutes or until done. Drain.
While orzo cooks, heat a large saucepan over medium heat.
Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3
minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups
water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10
minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach,
juice, salt, and pepper; simmer 1 minute.
