This recipe is inspired by a soup of the same name at Panera Bread. This version is a bit heartier, with more chicken and veggies. The lemon really brightens the flavor, and it is quick to put together. Very yummy!
1/2 tbls olive oil
1 onion, diced
4 medium carrots, peeled and diced (about 2 cups)
2 stalks celery, sliced (about 2 cups)
8 cups low-sodium chicken broth
11/2 cups chopped fresh spinach
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
2 tbls fresh basil, chopped (or 1 tbls dried basil)
2 boneless, skinless chicken breasts (about 10-12 ounces)
2 oz orzo (about 1/2 cup)
Juice of 2 medium lemons
1/2 tsp salt
Thinly sliced lemon, for garnish
Heat olive oil in stockpot over medium heat until shimmering. Add onion and cook until transparent, about 5-10 minutes.
Add remaining ingredients, except lemon juice. Heat soup over high heat until it just starts to boil. Reduce heat to low. Cover and simmer gently for 30 minutes.
Remove chicken breasts from pot. Shred chicken and return to pot. Add lemon juice and salt.
Ladle into individual bowls, and garnish each with a very thin slice of lemon.
