Hands On:

25 minutes

Total Time:

45 minutes

Serves:

Ingredients

1 (1-to-1¼-lbs.) pkg. Hy-Vee True boneless, skinless chicken breasts
1 tsp Hy-Vee salt
½ tsp Hy-Vee ground black pepper
2 tbsp Gustare Vita olive oil
3 medium carrots, peeled and sliced
1 cup yellow onion, chopped
3 cloves garlic, minced
2 (32-oz. each) containers Hy-Vee chicken stock
1 cup Gustare Vita organic orzo pasta
1 medium zucchini, halved lengthwise and sliced
1 lemon, zested
¼ cup fresh lemon juice
1 tbsp fresh oregano, chopped
1 (5-oz.) pkg. baby spinach, coarsely chopped
fresh lemon, sliced; for garnish

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Preparation

Pat chicken dry with paper towels; sprinkle with salt and black pepper. Heat olive oil in Dutch oven over medium heat. Add chicken in a single layer. Cook for 12 to 16 minutes or until chicken reaches 165°, turning halfway through. Transfer to a cutting board.

Add carrots and onions to Dutch oven. Cook for 5 minutes, stirring frequently. Stir in the garlic; cook for 30 seconds. Pour in chicken stock. Bring to a boil; reduce heat. Simmer for 10 minutes.

Shred chicken into bite-size pieces. Add chicken and pasta to stock mixture. Gently simmer for 5 minutes. Stir in zucchini, lemon zest and juice, and oregano. Simmer 5 minutes or until pasta is tender. Stir in spinach; remove from heat. Ladle soup into bowls. Garnish with lemon slices, if desired.

Nutrition Facts

Serving Size: 1½ cups

Serves: 8

Amount Per Serving
Calories:		240
% Daily Value*
Total Fat: 8g		10%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 40mg		13%
Sodium: 830mg		36%
Total Carbohydrate: 27g		10%
	Dietary Fiber: 2g	7%
	Sugars: 4g	8%
Protein: 21g		42%