Lemony Orzo Chicken Soup in a Jar
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 283
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 69 milligrams
- Sodium
- 603 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 4 grams
- Protein
- 30 grams
- Sugar
- 7 grams
- Total: 50 min
- Active: 30 min
Ingredients
1 medium carrot, chopped
1 celery stalk, chopped
1/2 medium onion, chopped
1 quart chicken stock
1/3 cup orzo
Kosher salt and freshly ground black pepper
12 ounces boneless, skinless chicken breasts (about 2 split breasts), cut into 1/2-inch pieces
1/2 cup frozen peas, thawed
4 cups loosely packed baby spinach
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Directions
Special equipment:
4 pint-size Mason jars- Combine the carrots, celery and onions, chicken stock and 2 cups water in a large pot. Bring to a boil over medium-high heat.
- Add the orzo and 1/2 teaspoon salt, reduce the heat to a simmer and cook until the vegetables and orzo are tender, about 10 minutes.
- Toss the chicken with 1/2 teaspoon salt and a few grinds of pepper, then add to the soup along with the peas. Simmer until the chicken is just cooked through, 3 to 4 minutes. Add the spinach and cook, stirring, until just wilted.
- Off the heat, stir in the lemon juice and zest and season with salt and pepper to taste. Divide the soup between 4 pint-size Mason jars.