| Servings |
|
Ingredients
- `1 tbsp olive oil
- 1 large onion diced
- 2 medium carrots, cut into rounds
- 2 stalks celery cut ino half moons
- 4 cloves garlic minced
- 8 cups fat free lower sodium chicken broth
- grated zest and juice of 2 small lemons 2 tbsp zestand 1/4 cup juice
- 1/2 tsp Salt
- 1/2 teaspoon pepper
- 1/2 cup uncooked orzo pasta
- 2 cups fresh baby spinach
- 2 tablespoons chopped italian parsley
Ingredients
|
Instructions
- Instructions: Heat Oil in a large Dutch Oven or soup pot over medium heat. Add Onion, carrots, celery and garlic. Cook over medium heat, covered, for about 15 minutes, stirring occasionally, until onion is translucent and vegetables are tender and fragrant. Add chicken broth and grated lemon zest and juice. Stir in salt and pepper. Bring to a simmer. When the soup has reached a simmer, stir in orzo and turkey. Cook 15 minutes or until orzo is tender. Remove from heat, and stir in baby spinach and parsley. Serve immediately. Recipe prepared by registered dietitians from St Vincent's Health System
Recipe Notes
Share this Recipe