Try this Lemon-Chicken Soup with Orzo recipe, or contribute your own.
Suggest a better description1. Heat oil in a large skillet over medium high. Add carrots and onion; cook, stirring occasionally, until softened, about 4 minutes. Stir in garlic, italian seasoning, 1 tsp of the salt and 1/2 tsp of the pepper. Cook, stirring occasionally, one minute.
2. Transfer vegetable mixture to a 6-quart slow cooker. Place chicken on top of the mixture; sprinkle with remaining 1/4 tsp of salt and 1/4 tsp of pepper. Stir in broth and bay leaves.
3. Cover and cook on low until chicken is cooked through (can be all day on low). Transfer chicken to a cutting board, leaving liquid in the slow cooker. (I actually shredded my chicken in the cooker here and left it in.)
4. Adjust slow cooker setting to high. Stir in orzo; cover and cook until orzo is al dente; about 18-20 minutes. Meanwhile, shred chicken with two forks into bite-size pieces.
5. Discard bay leaves. Stir in chicken, spinach and lemon juice. Top each serving with parmesan cheese, if desired. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1045g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2142 | ||
Calories from Fat: 1288 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.1g | 191 % | |
Saturated Fat 41.2g | 206 % | |
Monounsaturated Fat 59.3g | ||
Polyunsanturated Fat 30.3g | ||
Cholesterol 728.3mg | 224 % | |
Sodium 981.8mg | 34 % | |
Potassium 2046.8mg | 54 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 17g | ||
Protein 183.7g | 262 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2142
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