6 Cups Basic Chicken Stock
1 Tbs Butter
1 Tbs Olive oil
2 medium Chicken Breasts, Poached, chopped when cool
1.25 Cups Carrots, diced
1.25 Cups Celery, diced
1 Cup Baby Spinach, chopped
1.25 Cups Yellow Onion, diced
5 cloves Garlic, thinly sliced
2-inch knob of fresh Ginger, peeled
Juice of 1.5 Lemon
1 Cup Fresh Dill (or herb of your choice), chopped
1 Cup Dry Orzo or other small pasta, cooked, drained, and rinsed
Salt to taste
Poach chicken as you would normally and include the 2-inch knob of ginger. Make sure to allow chicken to cool in the liquid.
When cooled, discard knob of ginger and chop chicken
Cook, drain and rinse pasta
Heat butter and oil in 4-quart stock pot, then add the celery, onion and carrots. Saute gently over medium heat until just soft.
Add garlic and cook briefly and taste for salt
Add stock and bring to a simmer
Add chicken, then add pasta and spinach. Taste again for salt.
When ready to serve, add lemon juice and dill
Total calories 900 or 75 per Cup.
