1/2cupuncooked orzo, or other small pasta or even rice
1cupfrozen corn
1cupswater
1fresh thyme sprig , or a pinch of dried thyme
2 1/2cupsfresh baby spinach, or other green, such as chopped bok choy
1Tablespoonfresh lemon juice
Salt and Pepper, to taste
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Instructions
Add oil to large soup pot or Dutch oven and heat over medium heat. Add the carrot, onion and chicken. Cook, stirring, for about 3 minutes. Stir in the chicken broth, water, parsley and thyme. Increase the heat to medium high and bring to a boil. Add the orzo and corn and stir to combine. Reduce the heat to low, cover and simmer for 10 minutes or until the vegetables are tender and the orzo is cooked.
Discard thyme sprig, if used. Add the spinach and lemon juice. Cook for one minute to wilt the spinach. Taste and add salt, and pepper, if necessary. If soup is too thick, you can thin it with a bit more chicken broth or water, if necessary. Serve and enjoy!
Notes
Be sure to read the notes above the recipe card, where I share more detailedtips, variations and substitution suggestions for this recipe!