Dill Chicken Soup
TAKES: 30 min. • MAKES: 6 servings (2 qt.)
I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add brightness to this light and healthy soup.
—Robin Haas, Jamaica Plain, MA
1 Tbsp. canola oil 2 medium carrots, chopped 1 small onion, coarsely chopped 2 garlic cloves, minced 1/2 cup uncooked whole wheat orzo pasta 11/2 cups coarsely shredded rotisserie chicken 6 cups reduced-sodium chicken broth 11/2 cups frozen peas (about 6 oz.) 8 oz. fresh baby spinach (about 10 cups) 2 Tbsp. chopped fresh dill or 1 Tbsp. dill weed 2 Tbsp. lemon juice Coarsely ground pepper, optional
1. In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute 4-5 minutes.
2. Stir in the orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce the heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in the lemon juice. If desired, top each serving with coarsely ground pepper. PER SERVING 198 cal., 6g fat (1g sat. fat), 31mg chol., 681mg sod., 20g carb.
(4g sugars, 5g fiber), 18g pro.