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.
Basic recipe from Women's Day.
