What is a girl to do when her favorite soup is only available for a month? (Make a copycat recipe of my own of course so I don't have to wait until next Fall to have some more.)
Lemon Chicken Orzo Soup
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 large (or 3 small) carrots, peeled and sliced into 1/4 inch thick
2 celery stalks, thinly sliced
2 cloves garlic, minced or grated
8 cups of fat-free low sodium chicken broth
Zest and juice (about 1/3 of a cup) of 2 lemons
1 bay leaf
1 1/4 cups orzo pasta
about 2 1/2 cups cooked shredded chicken
a couple of generous handfuls of fresh spinach
Salt and pepper to taste
Add garlic and cook for 1-2 minutes more. Add the broth, bay leaf, lemon zest, and lemon juice and bring to a boil.
Add orzo and cook for 7-8 minutes, until the orzo is tender.