Chicken Orzo Soup

• 1 (32 ounce) container fat-free, less sodium chicken broth, divided
• 1/2 cup uncooked orzo
• 2 teaspoons olive oil
• 2/3 cup coarsely chopped carrot
• 1/2 cup coarsely chopped celery
• 1/2 cup chopped onion
• 3/4 pound skinless, boneless chicken breasts, cut into 1/2 inch cubes
• 1 1/4 cups water
• 3 fresh parsley sprigs
• 1 fresh thyme sprig
• 4 cups baby spinach
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan, swirl to coat.
3. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly.
4. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil.
5. Reduce heat, cover, and simmer 10 minutes or until vegetables are tender.
6. Discard herb sprigs.
7. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

chicken broth, orzo, olive oil, carrot, celery, onion, skinless, water, parsley sprigs, thyme, baby spinach, lemon juice, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/chicken-orzo-soup-52963071 (may not work)