I make this all the time! My “go to” chicken soup-Janet
Ingredients:
- 1 Tablespoon butter
- 1 small yellow onion-finely chopped
- 2 carrots, thinly sliced or diced
- 1 celery stalk, thinly sliced or diced
- 2 Tablespoons minced fresh marjoram
- 8 cups chicken broth
- 3/4 cup orzo
- 6 ounces baby spinach (I only use 2-3 oz)
- 3 cups cooked chicken, shredded
- salt and fresh ground pepper to taste
- 1 lemon
Directions:
Saute onion in butter until translucent (3-4 minutes). Add carrots, celery, and marjoram and saute until softened. Add broth and simmer about 5 minutes to blend flavors. Add the pasta and cook about 3-4 minutes. Add chicken and spinach, stirring until spinach has wilted and chicken is warmed through. Squeeze juice from lemon into pot. Season with salt and pepper.
I use rotisserie chicken (either herb roasted or lemon pepper will add a lot of flavor)
Sometimes I make it without the spinach
The key is really the lemon juice and marjoram.