Monique's Homemade Chicken Soup with Pasta & Fresh Herbs

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

Comfort in a Jar

Total calories 900 or 75 per Cup.

Chef's notes