Description
A bright and hearty soup made with tender chicken, orzo pasta, fresh vegetables, and a burst of lemon for a soul-warming dish that’s perfect any time of year. Quick to make, easy to store, and endlessly comforting.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts (or thighs)
3/4 cup orzo pasta
2 cups baby spinach
Zest and juice of 1 lemon
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for 30 seconds more.
- Pour in the chicken broth and add chicken. Bring to a boil, reduce heat, and simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in orzo and cook for 8-10 minutes until pasta is tender.
- Add spinach, lemon juice, and zest. Stir until spinach wilts.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner