One Pot Tuscan Chicken & Orzo Soup

DAIRY & SOY FREE RECIPE

1.5 lb chicken breasts

2 tbsp tapioca flour

1 tbsp Italian seasoning

1 tsp salt

1 tsp pepper

2 tbsp extra virgin olive oil

2 tbsp oil from jar of sun-dried tomatoes

1 yellow onion, diced

3 cloves garlic, minced

1 cup sun-dried tomatoes

2 cups white wine

1 cup whole wheat orzo

2 cups chicken broth

1 can coconut milk

4 cups baby spinach leaves

1/2 lemon, sliced

First, combine the tapioca flour, Italian seasoning, salt and pepper on a small plate. Dredge the chicken breasts in the flour mixture. Heat olive oil in a medium-large heavy pot over medium heat, then sear chicken in hot oil for roughly 5 minutes per side. Set chicken aside.

Add the sun-dried tomato oil to the same pot. Stir in the onion, garlic, and sun-dried tomatoes. Let cook for 3-5 minutes. Pour in the white wine and bring to a simmer. Let simmer for 5-7 minutes, until liquid has reduced by half. Then stir in the orzo, chicken broth, coconut milk, spinach, and lemon slices. Stir to combine. Return the chicken to the pot and bring to a strong simmer/soft boil. Let simmer, uncovered, for 15 minutes. Season with salt and pepper. Carefully remove the chicken breasts and discard the lemon slices. Shred the chicken and return it back to the pot. Stir to combine and serve.