Yet another Sunday Chicken Dinner and I had lots of chicken leftover. I decided I was going to try something a little different this time when I made Soup. I added Ginger and Lemon Juice and it was amazing. I will never make it the old way again. The Ginger and Lemon added a bit of acidity and freshness. Instead of regular pasta I used Orzo.
1 tablespoon olive oil
5 carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
2 (32 ounce) carton chicken broth (I had homemade so I used that)
3 cups shredded cooked chicken
1 cups of spinach
1 cup of sliced mushrooms (I like the Baby Bellas)
1 cup Orzo
Juice of 1 lemon
Salt and pepper, to taste
Heat olive oil in a large saucepan over medium-high heat, add onions and garlic and saute for minute or two until softened.
Add broth, ginger and half of the lemon juice and let come to a simmer for 10 minutes or so.
Add your carrots, celery, mushrooms and chicken and simmer for 30 minutes or so.
PRO TIP: I place a small sieve or colander into the broth and cook my Orzo in it, then remove it and set aside. If you leave the pasta in, it will suck up a bunch of broth and make it more like a stew.
Add your spinach and the remainder of the lemon juice and simmer for another 5 minutes. Salt and Pepper to taste,
To serve, place some Orzo into the bowl, then ladle soup on top. Store the Orzo separately from the soup.