Mediterranean Chicken Soup
In a large stock pot, heat over medium heat:
1 Tbsp. Oil (I use the oil from my sun-dried tomatoes)
Add:
1 cup Orzo Pasta
Toast for a few minutes until pasta takes on a light brown coloration and begins to smell nutty. Increase heat to a medium high and add:
1/2 Onion, diced
1 Chicken Breast, diced
3 cups Low Sodium Chicken Broth
Pinch of Salt
Black Pepper to taste
3 cloves Garlic, diced
Allow to boil for 5 minutes then add:
1/4 of a Yellow Bell Pepper, sliced
1/4 of a Red Bell Pepper, sliced
1/2 cup Cherry Tomatoes, sliced in half
1/2 Lemon, juice and drop the lemon right into the pot
1/4 cup Basil Pesto
2 cups Fresh Spinach
1 tsp. Garlic Powder
Stir to combine all ingredients. Reduce heat and allow to simmer for 10-15 minutes, or until all vegetables are tender. Stir in:
1/2 cup Milk
1/4 cup fresh Parmesan Cheese
Perform a taste test and adjust salt/pepper as needed. Garnish with fresh parsley and Enjoy!