This soup is a Panera Bread Copycat and it turned out GREAT! Easy to make and freezes well.
Ingredients:
1 teaspoon extra virgin olive oil
1 medium onion, chopped
4 medium carrots, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon McCormick Greek Seasoning
1/4 teaspoon cayenne pepper
(3) 32 oz. boxes chicken stock
8 oz. cooked and chopped chicken breast
8 oz. orzo pasta, parboiled in salted water for half the time called for on the package and drained
1/2 cup fresh lemon juice ( about 2 lemons)
zest from one lemon
Kosher salt and pepper, to taste
8 oz. fresh baby spinach
Directions:
- In a large stock pot or dutch oven heat oil on medium heat.
- Add onion, carrots and celery.
- Cook until vegetables begin to soften and onion starts to become translucent.
- Add garlic and cook for another minute.
- Add bay leaf, Greek Seasoning and salt and pepper to taste.
- Cook another minute, then add broth.
- Bring to a boil and then partially cover and turn down to a simmer.
- Cook until vegetables are just soft.
- Add parboiled pasta, lemon juice and lemon zest. Stir.
- Add cooked chicken.
- Allow to heat through.
- Before serving, stir in baby spinach and allow to get wilted in hot broth.
- Taste for salt and pepper and remove bay leaf.
- Spoon into bowls and garnish with lemon slices and Parmesan cheese, if desired.
