Chicken Orzo Soup

1 (32-ounce) container fat-free, less-sodium chicken broth, divided

1/2 cup uncooked orzo

2 teaspoons olive oil

2/3 cup coarsely chopped carrot

1/2 cup coarsely chopped celery

1/2 cup chopped onion

3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes

1 1/4 cups water

3 fresh parsley sprigs

1 fresh thyme sprig

4 cups fresh baby spinach

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon black pepper



1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.



2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.