Greek Chicken-Orzo Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1/4 cup chopped celery
• 2 bay leaves
• 3 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1/2 cup uncooked orzo
• 3/4 pound chicken breast tenders, chopped
• 1 cup baby spinach leaves
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons finely chopped fresh oregano
• 2 tablespoons lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery. Saute 6 to 8 minutes or until tender. Add bay leaves; saute 1 minute.
2. Add chicken broth and water; bring to a boil. Stir in orzo; cook, uncovered, 8 minutes. Reduce heat, and stir in chicken. Simmer 5 to 6 minutes or until chicken is done. Stir in spinach; remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in parsley, oregano, lemon juice, pepper, and salt. Remove bay leaves. Serve immediately.
3. Note: You may need to add extra broth or water when reheating.

olive oil, onion, carrot, celery, bay leaves, chicken broth, water, orzo, chicken, baby spinach leaves, fresh parsley, fresh oregano, lemon juice, black pepper, salt

Taken from www.myrecipes.com/recipe/greek-chicken-orzo-soup (may not work)