Servings: 4

1 large onion (diced) 1 large onion (diced)
2 medium carrots (cut into rounds or dice) 2 medium carrots (cut into rounds or dice)
2 stalks of celery (cut into half moons) 2 stalks of celery (cut into half moons)
3 garlic cloves minced 3 garlic cloves minced
juice and zest of 1.5 lemons juice and zest of 1.5 lemons
1 large chicken breast shredded or diced into bit size pieces 1 large chicken breast shredded or diced into bit size pieces
8 cups of chicken broth 8 cups of chicken broth
1 handful chopped Italian parsley 1 handful chopped Italian parsley
1/4 cup orzo pasta or any other small pasta like ditalini or stars (or brown rice-MM) ¼ cup orzo pasta or any other small pasta like ditalini or stars (or brown rice-MM)
1 cup baby spinach leaves 1 cup baby spinach leaves
Better Than Bouillion (as necessary) Better Than Bouillion (as necessary)
salt and pepper to taste salt and pepper to taste

We start simply enough with a large pot and 1 tbsp of butter in it over medium heat.
And dice up an onion.
Chop up 2 carrots into half moons or dice and 2 celery stalks.
Add all the veggies to the pot with 3 cloves of garlic minced on a microplaner. You want them to sweat: Medium heat, covered with lid, no caramelization. Let that happen for about 15 minutes until fragrant.
Add 8 cups or 2 quarts of chicken BROTH. Notice I say broth not stock. Why? Because the broth is a much lighter and more delicate flavor. I tried this with stock and I was not as happy with the deep flavor. It would be better with homemade stock but if your only option is store bought stick to the broth.
Go ahead and add the juice and zest of 1.5 lemons. I like mine super lemony so I added in the juice and zest of 2.
Let the soup come up to a simmer. In the meantime, measure out ¼ a cup of orzo and chop up a handful of Italian parsley.
Once the soup has reached a simmer, add the orzo and your shredded chicken to the soup. If you are using raw chicken, you can just roast off the chicken for 20 minutes on 450-degrees in the oven with the skin on and bone in sprinkled with salt, pepper and garlic powder. Then remove the skin and shred with your fingers or two forks. You can also cut into cubes. You can also just add raw chicken breast to the soup when you pour in broth.
And then add Better Than Bouillion. I put in 2 tablespoons. Just whatever you do remember, it reaches its ultimate flavor when it boils. So add, stir, allow to boil and taste. Otherwise you can end up with a pot of salt.
Once the orzo is cooked, about 15 minutes, turn the heat off. Add a cup of baby spinach and the chopped parsley.
Mix well to combine.
Don’t forget to taste for seasoning and lemon.

1-1/3 cups: 203 calories, 5g fat (1g saturated fat), 42mg cholesterol, 612mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.  1-⅓ cups: 203 calories, 5g fat (1g saturated fat), 42mg cholesterol, 612mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, ½ fat.