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Ingredients
Soup
4 boneless, skinless
chicken breast halves, cut into bite-size cubes
salt and pepper
2 tablespoons olive oil
1 onion, diced
2-4 cloves garlic,
minced
1 teaspoon ground
coriander
pinch of ground cinnamon
1 32-oz. container
chicken broth
2/3 cup uncooked orzo
1 tablespoon freshly
squeezed lemon juice
2 cups fresh baby (or
torn larger leaves) spinach
Garnish
1/3 cup grated Parmesan
cheese
6 lemon wedges
Directions
Season chicken with salt
and pepper. In a 4-quart soup pot or saucepan, heat
olive oil over medium-high heat. When oil is hot,
add chicken cubes and sear just until lightly
browned. Remove chicken and place in a bowl, then
cover with aluminum foil to keep warm. Set aside.
Reduce heat to medium,
then add onion and sauté until soft (about 5
minutes). Add garlic, coriander and cinnamon and
stir and cook for 1 minute longer. Add broth and
bring to a boil. Add orzo and reduce to medium-high
heat. Cover and cook on a low boil until tender
(about 8-10 minutes).
Add chicken, then bring
soup to a boil and cook for 1 minute. Remove from
heat and add lemon juice. Season with salt and
pepper to taste.
Divide spinach among 6
bowls, then ladle hot soup over spinach and serve
immediately. Garnish with Parmesan cheese and lemon
wedges. |
