Name: Dill Chicken Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 tablespoon canola oil -; 2 medium carrots, chopped -; 1 small onion, coarsely chopped -; 2 garlic cloves, minced -; 1/2 cup uncooked whole wheat orzo pasta -; 1-1/2 cups coarsely shredded rotisserie chicken -; 6 cups reduced-sodium chicken broth -; 1-1/2 cups frozen peas (about 6 ounces) -; 8 ounces fresh baby spinach (about 10 cups) -; 2 tablespoons chopped fresh dill or 1 tablespoon dill weed -; 2 tablespoons lemon juice -; Coarsely ground pepper, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dill Chicken Soup

1. 1 tablespoon canola oil -

2. 2 medium carrots, chopped -

3. 1 small onion, coarsely chopped -

4. 2 garlic cloves, minced -

5. 1/2 cup uncooked whole wheat orzo pasta -

6. 1-1/2 cups coarsely shredded rotisserie chicken -

7. 6 cups reduced-sodium chicken broth -

8. 1-1/2 cups frozen peas (about 6 ounces) -

9. 8 ounces fresh baby spinach (about 10 cups) -

10. 2 tablespoons chopped fresh dill or 1 tablespoon dill weed -

11. 2 tablespoons lemon juice -

12. Coarsely ground pepper, optional -

How to cook deliciously - Dill Chicken Soup

1. Stage

In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.

2. Stage

Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.