Pat chicken dry with paper towels; sprinkle with salt and black pepper. Heat olive oil in Dutch oven over medium heat. Add chicken in a single layer. Cook for 12 to 16 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer to a cutting board.
Warm up with this cozy bowl of lemon-chicken vegetable soup with a broth base that helps replace salt and fluid to prevent dehydration.
Servings and Ingredients
|1 (1-to-1-1/4-lbs.) pkg. Hy-Vee True boneless, skinless chicken breasts|
|1 tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|2 tbsp. Gustare Vita olive oil|
|3 medium carrots, peeled and sliced|
|1 c. yellow onion, chopped|
|3 clove(s) garlic, minced|
|2 (32-oz. each) containers Hy-Vee chicken stock|
|1 c. Gustare Vita organic orzo pasta|
|1 medium zucchini, halved lengthwise and sliced|
|1 lemon, zested|
|¼ c. fresh lemon juice|
|1 tbsp. fresh oregano, chopped|
|1 (5-oz.) pkg. baby spinach, coarsely chopped|
|Fresh lemon, sliced, for garnish|
Things To Grab
- Paper towels
- Large Dutch oven
- Meat thermometer
Add carrots and onions to Dutch oven. Cook for 5 minutes, stirring frequently. Stir in the garlic; cook for 30 seconds. Pour in chicken stock. Bring to a boil; reduce heat. Simmer for 10 minutes.
Shred chicken into bite-size pieces. Add chicken and pasta to stock mixture. Gently simmer for 5 minutes. Stir in zucchini, lemon zest and juice, and oregano. Simmer 5 minutes or until pasta is tender. Stir in spinach; remove from heat. Ladle soup into bowls. Garnish with lemon slices, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 40mg
- Sodium: 830mg
- Total Carbohydrates: 27g
- Protein: 21g