Ingredients
6 oz Boneless skinless Chicken Bazooms
2 Tsp Olive Oil
1 Medium Carrot (pealed and julienned)
1 Stalk Celery (diced)
1 Small Onion (diced)
1/2 Cup Spinach (roughly chopped)
1 Cup Orzo
1 Tsp Fresh Chopped Oregano
8 Cups Chicken Stock
Salt & Pepper
Zest and Juice of one Lemon
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Directions
In a large pot heat olive oil over medium heat.
Stir in carrot, celery and & onion.
Cook about 3 minutes stirring occasionally.
Add chicken, oregano, spinach, orzo and broth.
Cover and bring to a boil.
Reduce heat and half cover.
Simmer for about 30 minutes or until orzo is al dente.
Remove chicken from soup, let cool and flake apart.
Add chicken back onto soup and add lemon zest and juice.
Stir and serve.
________________________________________Alternative BFO Style
Double all ingredients except orzo and use a whole bag of spinach.
Use the meat from a whole rotisserie chicken.
Use the zest and juice of 3 lemons.
