Cook summer chicken soup stuffed with vegetables, fine pasta orzo and chicken slices. All ingredients are cut into small pieces. pieces, so the soup is great for pour it into a jar and take it with you. Onions, carrots and celery cooked simultaneously in chicken broth, and closer to the end of cooking, finely chopped chicken, green peas and spinach. Lemon juice and zest fill the dish with refreshing citrus taste that goes well with vegetables. one serving: (total 4) Calories 283, total fat 6 g., saturated fats g., proteins 30 g., carbohydrates 27 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 50 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr boneless and skinless chicken breasts (approximately 2 cut in half breasts), cut into pieces 1 cm.
- 1 medium carrot, chopped
- 1 stalk of celery, chopped
- Half medium onion, chopped
- 1 liter chicken broth
- 1/3 Art. orzo pasta
- 0.5 tbsp. frozen peas, thaw
- 4 tbsp. spinach
- 2 tbsp. l freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- Special equipment: 4 half liter cans Mason
Recipes with similar ingredients: chicken breasts, orzo pasta, carrots, celery, spinach, peas, lemon juice
Recipe preparation:
- Mix carrots, celery, onions, chicken in a large pan broth and 2 tbsp. water. On moderate heat, bring to boiling.
- Add orzo paste and 0.5 tsp. salt, reduce heat and simmer at a slow boil until vegetables and pasta are soft, about 10 minutes.
- Mix chicken with 0.5 tsp. salt and a little ground black pepper, then add to the soup with peas. Simmer until chicken is ready, 3-4 minutes. Add spinach and cook, stirring, until it fades.
- Turn off the heat, add lemon juice and zest to the soup, salt and pepper to taste. Pour the soup into 4 half-liter cans.
