Dill Chicken Soup

Name: Dill Chicken Soup
Ingredients: 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 (6 ounces); 8 ounces fresh baby spinach (10 cups); 2 Tablespoons chopped fresh dill or 1 Tablespoon dried dill; 2 Tablespoons lemon juice

2 steps

Serving Size: 1 1/3 cups

Updated at: Thu, 17 Aug 2023 02:47:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories201.8 kcal (10%)

Total Fat7.6 g (11%)

Carbs18.1 g (7%)

Sugars3.9 g (4%)

Protein16.2 g (32%)

Sodium847.2 mg (42%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespooncanola oil

2carrots

medium, chopped

1onion

small, coarsely chopped

2garlic cloves

minced

½ cupwhole wheat orzo pasta

uncooked

1 ½ cupsrotisserie chicken

coarsely shredded

6 cupsreduced-sodium chicken broth

1 ½ cupsfrozen peas

8 ouncesfresh baby spinach

2 Tablespoonsfresh dill

chopped, or 1 Tablespoon dried dill

2 tablespoonslemon juice

Instructions

Step 1

In a 6-quart stock pot, heat oil over medium heat. Add carrots, onion and garlic; sauté until carrots are tender, 4 to 5 minutes.

Step 2

Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3 to 4 minutes. Stir in lemon juice.

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