Greek-style Spinach and Orzo Chicken Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in skillet over medium heat. Add chopped leek and minced garlic and sauté until translucent, about 5 minutes. Add the diced red pepper and sauté another few minutes. Add to slow cooker.
Add chili pepper flakes, dill weed sprigs, bay leaf, cinnamon, tomatoes with juice, lemon juice, zest of lemon, salt and chicken broth and stir well to combine. Add skinless, bone-in chicken breasts. Cover and cook on low 6-8 hours (or on high for 4-5 hours) until chicken is cooked through.
Meanwhile, cook orzo in a separate saucepan until al dente – about 10 minutes. Drain.
Preheat oven to 325ºF (160ºC).
Remove chicken and dill sprigs from slow cooker and cool. Take meat off the bone and dice into bite-size pieces.
Brush pitas with olive oil, cut into small pie shaped slices and place on baking pan. Cook pita’s in oven until crisp.
Add cooked orzo to soup along with chicken, baby spinach and minced fresh dill. Heat another 15 minutes until soup returns to boil and spinach is just cooked.
Serve in individual bowls with lemon wedges and pita crisps on the side.
|Per 350 g serving||Amount|
|Saturated Fat||1 g|
|Per 350 g serving||% Daily Value|