Lemony Orzo Chicken Soup in a Jar

2015-07-27
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

    283
  • Fat

    6 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    69 milligrams
  • Sodium

    603 milligrams
  • Carbohydrate

    27 grams
  • Fiber

    4 grams
  • Protein

    30 grams
  • Sugar

    7 grams

Ingredients

  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 medium onion, chopped
  • 1 quart chicken stock
  • 1/3 cup orzo
  • Kosher salt and freshly ground black pepper
  • 12 ounces boneless, skinless chicken breasts (about 2 split breasts), cut into 1/2-inch pieces
  • 1/2 cup frozen peas, thawed
  • 4 cups loosely packed baby spinach
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest

Method

Step 1

Combine the carrots, celery and onions, chicken stock and 2 cups water in a large pot. Bring to a boil over medium-high heat.

Step 2

Add the orzo and 1/2 teaspoon salt, reduce the heat to a simmer and cook until the vegetables and orzo are tender, about 10 minutes.

Step 3

Toss the chicken with 1/2 teaspoon salt and a few grinds of pepper, then add to the soup along with the peas. Simmer until the chicken is just cooked through, 3 to 4 minutes. Add the spinach and cook, stirring, until just wilted.

Step 4

Off the heat, stir in the lemon juice and zest and season with salt and pepper to taste. Divide the soup between 4 pint-size Mason jars.

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