Tender chicken, orzo, spinach, and lemon combine in a bright, comforting Mediterranean-style soup.
# What You’ll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped
→ Pantry
07 - 1 cup orzo pasta
08 - 6 cups low-sodium chicken broth
09 - 2 tablespoons olive oil
→ Flavorings
10 - Zest and juice of 1 large lemon
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh dill or parsley, chopped (optional)
15 - Lemon wedges (optional)
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken, season with salt and pepper, and cook for 3 to 4 minutes until lightly browned but not fully cooked through.
04 - Pour in chicken broth, add bay leaf and dried oregano. Bring to a boil, then reduce heat to a simmer.
05 - Stir in orzo and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
06 - Remove bay leaf. Stir in spinach, lemon zest, and lemon juice. Simmer for 2 minutes until spinach is wilted. Taste and adjust seasoning.
07 - Ladle soup into bowls. Garnish with fresh dill or parsley and extra lemon wedges if desired. Serve hot.
