Lemon Chicken & Orzo Soup
Ingredients
- 1 1/2 cups Butler Soy Curls (or 1 can chickpeas)
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 tbsp vegan butter
- 1 tbsp grape seed oil
- 2 tsp poultry seasoning
- 1 1/2 tsp thyme
- 2 tbsp flour
- 6 cups Edward and Sons No Chicken Broth
- 1 cup uncooked orzo
- 2 cups chopped spinach
- 1/3 cup lemon juice
- Salt and pepper to taste
Preparation
Break apart the Soy Curls into smaller pieces and add them to a large bowl with 1/2 tsp of poultry seasoning and enough hot water to cover them. Set aside.
Melt the butter in the grape seed oil and sauté the onions and celery until the onions become translucent.
Add in the carrots and garlic and sauté until the garlic becomes fragrant. Then add in the thyme and remaining poultry seasoning. Cook for 1-2 minutes.
Add in the flour and mix well to coat all the veggies. Keep mixing for a minute to help cook out the raw flour taste.
Add in the No Chicken Broth and mix well. Allow everything to come to a boil. Then lower the heat, cover, and simmer for 15 minutes.
Add in the rehydrated Soy Curls (or chickpeas) and bay leaf, and cook for another 5 minutes.
Add in the orzo and cook for 10 minutes covered. Stir occasionally to prevent the orzo from sticking.
Add in the chopped spinach and once it has wilted, add in the lemon juice. Season with salt and pepper before serving.
