Now is the perfect time to start saving recipes for the upcoming fall season. This is one of our favorites! This soup is warm and comforting with fresh, yet savory flavor! This recipe will feed several people for at least two days!
What You Will Need:
1 Pound boneless, skinless chicken breast
5-7 Cups chicken broth
2 cups skim milk
5 Oz. Bag baby spinach
3 Cloves Garlic
1 Tsp. Salt
½ Tsp. Cracked black pepper
½ Diced Yellow onion
1 Cup dried orzo pasta
½ cup fresh basil, diced up into small shreds
1 Tsp. Coconut oil
Fresh shredded parmesan for garnish
Precook the chicken and shred it before making the soup.
In a large pot, set the burner heat to medium and add all liquid ingredients, except for the skim milk.
Turn the heat up to a medium high and add the juice squeezed from the fresh lemon. Make sure to squeeze the lemon first into a separate container so you can remove the seeds, before pouring it into the soup.
Add the garlic, basil, diced onion, coconut oil and shredded chicken.
Turn the heat down to medium. Add the milk, orzo pasta, spinach, salt and pepper. Cook the soup at this temperature for about 20 minutes
Sprinkle with fresh parmesan for garnish and enjoy!