Ingredients
Scale
- 1 small onion, diced
- 2–3 clove garlic, minced
- 3 medium carrots, sliced
- 6c chicken broth
- 2c water
- juice of 2 lemons
- 1–2c cooked chicken, shredded or cubed
- 1c orzo, uncooked
- 2c fresh spinach, torn or minced
- 2–4Tbsp fresh basil, minced
- salt and pepper to taste
- olive oil
Instructions
- In a large Dutch oven or soup pot, heat about 1 Tbsp olive oil over medium heat. Add onion and carrot and cook until translucent and tender. Add garlic and cook 1 minute more.
- Add chicken broth, water, and lemon juice.
- Add chicken and orzo.
- Bring to a simmer over medium heat and cook until orzo is tender, about 10-15 minutes. Stir in spinach and basil.
- Add salt and pepper to taste.