Dill Chicken Soup

TAKES: 30 min. • MAKES: 6 serv­ings (2 qt.)

Simple & Delicious - - RECIPE INDEX -

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.

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