Spring Chicken & Vegetable Soup
{ Photograph from Women's Day }
- 3 cups chicken broth
- 3 Tbsp orzo
- 11/2 cups sliced baby or small zucchini
- 4 scallions, thinly sliced, white and green parts separated
- 8 oz boneless, skinless chicken breasts, thinly sliced (pre-cook in frying pan ~ 1 min.)
- 1/2 cup frozen peas
- 1 Tbsp each lemon juice and snipped dill
1. Bring broth to a boil in a large saucepan. Stir in orzo; boil 9 minutes or until almost tender.
2. Stir in squash and white part of scallions; cook 1 minute. Add chicken and peas; reduce heat and simmer, stirring occasionally, 1 minute or until chicken is cooked through and vegetables and orzo are tender.
3. Remove from heat and stir in lemon juice, dill and scallion greens.
