Lemon Chicken Orzo Soup

• 8tups fat-free chicken broth
• 1toneless, skinless chicken breast (6 ounces)
• 1tedium carrots, peeled and cut into small pieces
• 1tedium celery stalk, sliced
• 1/4tup finely chopped onion
• 1/4tup chopped spinach
• 1/4tsp freshly ground black pepper
• 1/4tsp oregano
• 1tbsp chopped fresh basil
• 1tup orzo
• Juice of 1 medium lemon (about 1/4 cup)

1. Place all of the ingredients except the lemon juice in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente.
2. Remove the chicken breast from the soup, slice into strips, and return to the pot. Add the lemon juice, stirring well to mix. Remove and discard the bay leaf.
3. Ladle the hot soup into individual bowls and serve immediately.

chicken broth, chicken, carrots, celery stalk, onion, spinach, ground black pepper, oregano, fresh basil, orzo, lemon

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-orzo-soup-51131001 (may not work)