Dill Chicken Soup

Yes, soups can be included in spring recipes! This dill and spinach-forward soup makes excellent use of early spring harvests.

Ingredients

• 1 tablespoon canola oil
• 2 medium carrots, chopped
• 1 small onion, coarsely chopped
• 2 garlic cloves, minced
• 1/2 cup uncooked whole wheat orzo pasta
• 1-1/2 cups coarsely shredded rotisserie chicken
• 6 cups of reduced-sodium chicken broth
• 1-1/2 cups frozen peas (about 6 ounces)
• 8 ounces fresh baby spinach (about 10 cups)
• 2 tablespoons chopped fresh dill or 1 tablespoon dill weed
• 2 tablespoons lemon juice
• Coarsely ground pepper, optional

Directions

1. In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion, and garlic; saute until carrots are tender, 4-5 minutes.

2. Stir in orzo, chicken, and broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. 

3. Stir in peas, spinach, and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. 

4. Stir in lemon juice. 

5. If desired, top each serving with coarsely ground pepper.