Ingredients For lemon chicken soup w/ asparagus and orzo
1 1/2 c
chicken breast, cooked and shredded
cream of chicken soup, low fat and sodium
1 1/2 tsp
salt (less if desired)
cayenne pepper (if wanted)
juice from 1/2 lemon
small onion, diced
asparagus, cooked and chopped about 1 inch
orzo pasta, cooked
How To Make lemon chicken soup w/ asparagus and orzo
In a large dutch oven (or sauce pan), combine all ingredients except for the orzo.
Bring to a boil, then lower heat to medium-low.
Cover and simmer for 30-40 minutes.
Turn off heat.
Add cooked orzo, cover and let stand another 10-15 minutes.
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