Serves 4 - 6
3 cups homemade chicken stock, preferably from Citrus Roasted Chicken
2 cups water
1 teaspoon oregano
Salt and pepper to taste
2 cups cooked, diced chicken
1 cup chopped onion chopped (1 large)
1 cup diced celery, including leaves (about 3 stalks)
1 cup sliced carrots
2 cups chopped baby spinach
2 cups cooked orzo
In a large Dutch oven, heat up chicken stock and water. (If using raw chicken, poach two breasts for 30 minutes in broth. Remove to cool and then dice.) Toss in the oregano, salt and pepper, and add the onion, celery and carrots. Give it a good stir and then simmer for 30 to 40 minutes. Add diced chicken (either fresh cooked or leftovers) and heat for about ten minutes. Stir in the baby spinach and orzo and cook 2 – 4 minutes, until spinach is wilted and orzo is heated through.
