Dill Chicken Soup

• 1 tablespoon canola oil
• 2 medium carrots, chopped
• 1 small onion, coarsely chopped
• 2 garlic cloves, minced
• 1/2 cup uncooked whole wheat orzo pasta
• 1-1/2 cups coarsely shredded rotisserie chicken
• 6 cups reduced-sodium chicken broth
• 1-1/2 cups frozen peas (about 6 ounces)
• 8 ounces fresh baby spinach (about 10 cups)
• 2 tablespoons chopped fresh dill or 1 tablespoon dill weed
• 2 tablespoons lemon juice
• Coarsely ground pepper, optional

1. In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.
2. Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

canola oil, carrots, onion, garlic, whole wheat orzo pasta, rotisserie chicken, chicken broth, frozen peas, baby spinach, dill, lemon juice, ground pepper

Taken from www.tasteofhome.com/recipes/dill-chicken-soup/ (may not work)