Spring Chicken Soup

This recipe is from my meal prepping a couple of weeks ago. This recipe is quite tasty. The only things I would consider changing would be using some sort of small pasta rather than the orzo (it was hard to get to, as it sunk to the bottom, and just didn't fill the soup out very much). I also needed to cut my carrots smaller (you can't quite tell in this picture, but they were still pretty long, and not super thin...). I did have to pull about half of the soup into a pot on the stove as I was finishing it up. It was a bit much for my crock pot (which I think is pretty standard-sized). This recipe is quite large (and could be larger if you wanted to add more chicken broth to stretch it a bit) - it will obviously depend on who you're feeding, but I believe that this will give me at least 10 servings.

Yields: 8+ servings

Ingredients
1 tablespoon extra virgin olive oil
1 large boneless, skinless chicken breast (1+lb)
1 bunch of green onions, chopped (whites and greens)
1 medium-sized zucchini, chopped
1 garlic clove, minced
5 carrots, peeled and sliced
3 celery stalks, sliced
The juice from one lemon
1.5 teaspoons dill
1.5 teaspoons dried parsley
1/4 teaspoon pepper
1/2 cup orzo *not needed until day of cooking
48oz chicken broth (6 cups) *not needed until day of cooking
16oz water (2 cups) *not needed until day of cooking

Materials  (if made as freezer meal)
1 gallon-sized plastic freezer bag

Prep
1. Label your freezer bag.
2. To your freezer bag, add all ingredients except orzo, chicken broth, and water.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow cooker and add chicken broth and water.
3. Cook for 6 hours on “low” or until chicken is cooked through and tender.
4. Shred chicken and add orzo.
5. Cook for additional 30 minutes.

Serve with fresh, crusty bread.