Creamy Chicken Orzo Soup

Ingredients

• 2 Tablespoons butter
• 3/4 cup yellow onion (diced)
• 3/4 cup carrots (diced)
• 3/4 cup celery (diced)
• 4 cloves garlic (minced)
• 1 teaspoon italian seasoning
• 1/2 teaspoon onion powder
• 6 cups chicken broth
• 1 cup orzo pasta (uncooked)
• 2 1/2 cups cooked shredded chicken
• 1 cup heavy cream
• 2 cups baby spinach
• 2 Tablespoons fresh lemon juice
• Salt and pepper (to taste)

Instructions

1. 1

   Melt the butter in a Dutch oven or large pot over medium heat.

2. 2

   Once melted, add onion, carrots, and celery and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.

3. 3

   Add the garlic, Italian seasoning, and onion powder. Saute 1 minute longer.

4. 4

   Add the broth, pasta, and cooked, shredded chicken. Bring to a boil, then reduce to a simmer and cook, uncovered, for 8-10 minutes, until the pasta is tender.

5. 5

   Remove the soup from heat and add the heavy cream and the spinach. Stir the soup until the spinach wilts.

6. 6

   Add the lemon juice and season with salt and pepper, to taste.