Lemon & Greens Chicken Soup

Ingredients

• 1 L low sodium chicken broth
• ¾ cup orzo
• 2 cups shredded or chopped Lemon Roast Chicken
• Any leftover pan juices, roasted onion, and roasted garlic
• 3–4 handfuls baby spinach or roughly chopped Tuscan kale
• 2 tablespoons chopped parsley
• ½ lemon, zested and juiced
• Crushed red pepper flakes
• Salt

Directions

1. Add the broth to a large saucepot and bring to a boil over high heat. When boiling, add in the orzo to cook for 6 to 7 minutes just until the orzo is almost cooked. Add in the chicken and continue to boil until the chicken is heated through.
2. Meanwhile, squeeze the roasted garlic cloves out of their skins and mash into the leftover pan juices and onions. Scrape the pan juices, onions, and garlic into the pot long with the spinach or kale and cook until heated through and the greens are wilted.
3. Just before serving, stir through the parsley, lemon zest, lemon juice, and season with crushed red pepper flakes and salt.