Spring Vegetable Soup with Orzo
Ingredients
- 6 c reduced-sodium chicken broth
- ⅔ c uncooked orzo
- 1 large carrot diced
- 1 ½ c uncooked asparagus sliced diagonally in bite-size pieces
- 1 c frozen green peas
- 4 medium uncooked scallion sliced
- ⅓ c dill, fresh, chopped
- 2 tbsp fresh lemon juice
- ¼ tsp table salt
- ¼ tsp black pepper freshly ground, or to taste
- Optional: sliced celery chicken
Instructions
- Bring broth to a boil in a large saucepan over high heat.
- Add orzo and carrots; boil 7 minutes.
- Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes.
- Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving.