Lemon Chicken Orzo Soup.

*serves 2
=380 calories per serve
(C45g |F5g | P38g)
screen-shot-2017-01-31-at-7-23-31-pmINGREDIENTS:
  • 100g white onion, diced
  • 100g carrots, cut into rounds
  • 100g celery, cut into half moons
  • 10g minced garlic
  • juice and zest of 1 lemon
  • 300g chicken breast (slow cooked & shredded)
  • 2 cups low sodium, fat-free chicken broth
  • 100g orzo pasta
  • 1 cup baby spinach leaves
  • Worcestershire sauce-  to taste
  • parsley
  • paprika
  • salt & pepper

COOKING INSTRUCTIONS:

  1. Place chicken and 1/2 cup of chicken broth in slow cooker for 3-4 hours on high
  2. Meanwhile dice onion, celery and carrot and place into large pot on medium/high heat (be sure to add a little oil if your pots and pans require it!)
  3. Cook for 10-15 minutes until onion becomes translucent & vegetables become soft
  4. Add chicken broth, lemon juice and zest to the vegetable mix
  5. Add paprika, salt, pepper and parsley to the soup then bring to a simmer
  6. Once the soup has reached a simmer, add the orzo pasta & baby spinach leaves and let it simmer for a further 10-15 minutes
  7. Once chicken is cooked through, remove from slow cooker and shred before adding to the soup mix
  8. Stir carefully to combine
  9. Serve & enjoy.
SERVING SUGGESTIONS:
*NOTE THESE ARE NOT INCLUDED IN ABOVE MACROS
  • serve with crusty loaf or tortilla chips
  • add any further vegetables, herbs or spices of choice.