Meals Matter

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Contributed By: susankane
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Ingredients

1 (32-ounce) container fat-free, less-sodium chicken broth, divided

1/2 cup Uncooked orzo

2 teaspoons Olive oil

2/3 cup Coarsely chopped carrot

1/2 cup Coarsely chopped celery

1/2 cup Chopped onion

3/4 pound Skinless, boneless chicken breasts, cut into 1/2-inch cubes

1 1/4 cups Water

3 Fresh parsley sprigs

1 Fresh thyme sprig

4 cups Fresh baby spinach

1 tablespoon Fresh lemon juice

1/4 teaspoon Salt

1/8 teaspoon Black pepper

Preparation

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

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