Opa!

Every so often, my sisters and I have dinner night.  I’m super lucky that we live in the same city and are able to do this.  Usually, it’s held at their place, and the meal served is tacos.  We do love ourselves some TexMex.  Our most recent dinner was at my place and completely spur of the moment.  I didn’t even have the ingredients or time to go shopping, really.  But, after digging through the pantry and fridge, I realized that I had everything I needed to rock my sisters’ worlds with their favorite Greek dish.  Collectively, we all love Greek food, and I typically go for the least healthy option on the menu, the Gyro, while my sisters go for the salad or the soup.  The soup is great because it’s tangy, filling and relatively healthy.  I mean, the only fat is from the chicken.  Wait…I know what you’re thinking…orzo is a carb. Shut UP!  Just shut yo’ mouth!  Anyways, my exact thoughts were, “score! I've been trying to think of a way to get rid of this nasty flavorless celery!”  So, I pull out my trusty crock pot, spend 10 minutes tossing in ingredients and 8 hours later, Voila!

Spinach & Chicken Lemon Orzo Soup

4 chicken breasts

2 cubes chicken bouillon

6 cups water

3 stalks celery (diced)

3 large carrots (diced)

4 lemons (juiced)

2 cups orzo pasta (prepared)

1 bunch fresh spinach

Ground pepper to taste

Combine water, chicken bouillon, ground pepper, lemon juice, celery, carrots, and chicken breasts in crock pot.  Cook on low for 6-8 hours.  An hour before you plan to serve, remove chicken and shred with a fork.  Return to crock pot.  Ten minutes before serving, add orzo and spinach.  Enjoy!