Ingredients
1 tablespoon canola oil2 medium carrots, chopped1 small onion, coarsely chopped2 garlic cloves, minced1/2 cup uncooked whole wheat orzo pasta1-1/2 cups coarsely shredded rotisserie chicken6 cups reduced-sodium chicken broth1-1/2 cups frozen peas (about 6 ounces)8 ounces fresh baby spinach (about 10 cups)2 tablespoons chopped fresh dill or 1 tablespoon dill weed2 tablespoons lemon juiceCoarsely ground pepper, optional
Preparation
In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.
Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.
