Lemony Chicken And Dill Soup With Garlic Toast

Lemony Chicken And Dill Soup

Ingredients:

2 tablespoons olive oil

3 medium carrots, sliced

3 stalks celery, sliced

!/2 medium onion, chopped

3 garlic cloves, finely chopped

8 cups low sodium chicken broth

3 boneless chicken breasts, about 1 lb. total

2 bay leaves

3 sprigs fresh thyme

Kosher salt and freshly ground black pepper

2/3 cup orzo

4 cups packed fresh baby spinach

3 tablespoons chopped fresh dill

1 tablespoon finely grated lemon zest

2 tablespoon lemon juice

Garlic Toast

Directions:

Heat oil in dutch oven over medium-high heat.  Add carrots, celery, onion, and garlic and saute until onions are soft, 4 to 6 minutes.  Add broth, chicken bay leaves and thyme.  Season with salt and pepper.  Cover and bring to a boil.  Reduce heat and simmer until internal temperature of chicken reaches 165*F, 24 to 26 minutes.

Discard bay leaves and thyme sprigs,  Remove chicken to a bowl and shred with two forks, into bite sized pieces.  Stir Stir pasta into broth and cook until tender, 8 to 10 minutes.  Add spinach, lemon zest, lemon juice, and shredded chicken.  Season with Salt and pepper.

Serve with Garlic Toast:

Arrange a 1/2 pound baguette (sliced 3/4" thick slices on a single layer on a baking sheet.  Stir together 1/4 cup olive oil with 2 finely chopped garlic cloves, stir well.  Brush over bread slices.  Season with salt and pepper.  Bake at 375*F until crisp and golden 8 to 10 minutes.