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EZ Lemon-Spinach Soup

Written by Anni on . Posted in Food.

Fall is here, SOUP’S ON – gotta love it! A good, hearty soup doesn’t have to be time-consuming or complicated, that’s why I love it! On chilly fall and winter days, nothing beats a steaming hot cup or bowl of soup – as a meal or a side dish!

This recipe is “free-style” – meaning it’s a “base” recipe for YOU to tailor to your own personal taste. For example, for the lemon spinach soup, if you want even more of a lemon “zing”, pump up the amount of the lemon. LOVE spinach? Add an extra handful! Want more broth, less pasta? Then simply decrease the amount of orzo – OR if you love pasta, then increase the orzo.

The point is, maybe the “base” recipe below is perfect for you. BUT, you can increase OR decrease any of the ingredients to your own personal perfection.

EZ – LEMON-SPINACH SOUP:

2 cans (approx. 14 oz.) of chicken broth

2 handfuls of fresh spinach

2 tablespoons of fresh squeezed lemon juice

1/3 cup (or more or less) of leftover cooked chicken, shredded (can use leftover rotisserie chicken)

1 teaspoon dill weed

½ cup of cooked orzo pasta (cook per package directions)

salt/pepper to taste

optional: Top with grated Parmesan cheese

substitute: cooked white rice instead of orzo

serves 2-3

In a large saucepan, add the 2 cans of chicken broth. Bring to a boil, then add the remaining ingredients EXCEPT for the spinach. REDUCE HEAT: simmer on low heat for 10 minutes. ADD THE FRESH SPINACH, then cover and simmer for approx. 5 minutes until the spinach is wilted and soup is piping hot. SERVE!

GOES GREAT WITH WARM FOCACCIA BREAD (with a light spread of olive oil).

OTHER USES FOR FRESH SPINACH:

– add fresh spinach leaves to your favorite pasta sauce

– add fresh spinach leaves to various soups such as vegetable or chicken noodle soups

– add to your salad OR make a salad with all fresh spinach leaves (instead of traditional lettuce)

– use fresh spinach leaves on tacos instead of iceberg lettuce

– add fresh spinach leaves to your favorite sandwich instead of iceberg lettuce

– mix cooked fresh spinach leaves with whipped cream cheese, shredded carrots and finely chopped marinated artichokes for a refreshing dip for hearty crackers or pita bread