Name: Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoon olive oil; 1 medium yellow onion (diced); 3 medium carrots (peeled and diced); 3 celery ribs (diced); 4 clove garlic cloves (minced); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 8 cup low-sodium chicken broth; 1.5 pound boneless skinless chicken breasts; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 cup orzo pasta (uncooked); 3 cup fresh baby spinach; ¼ cup fresh lemon juice (from about 2 lemons); 1 teaspoon lemon zest; 2 tablespoon fresh dill (chopped, or parsley)

Instructions

Vegetables
Vegetables:
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 3 diced carrots, and 3 diced celery ribs and cook for 6 to 7 minutes, until softened. Add 4 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried oregano and cook for 1 minute.
Poach the chicken
Poach the chicken:
Add 8 cups low-sodium chicken broth, 1½ pounds whole chicken breasts, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 to 18 minutes, until the chicken reaches 165°F.
Shred and add orzo
Shred and add orzo:
Transfer the chicken to a cutting board and shred it with two forks. Add 1 cup orzo to the simmering broth and cook uncovered for 8 to 10 minutes, stirring occasionally, until tender.
Finish with lemon
Finish with lemon:
Return the shredded chicken to the pot and stir in 3 cups baby spinach until wilted. Remove from the heat and stir in ¼ cup fresh lemon juice and 1 teaspoon lemon zest. Taste and add up to ½ teaspoon more kosher salt.
Serve
Serve:
Ladle the lemon chicken orzo soup into 6 bowls and sprinkle with 2 tablespoons chopped fresh dill, divided.

Tips

Add the lemon juice off the heat to keep its flavor bright; boiling makes lemon taste bitter. Orzo keeps absorbing broth as it sits, so if you want leftovers, cook the orzo separately and add it to each bowl. For a Greek avgolemono twist, whisk 2 egg yolks with the lemon juice and a ladle of hot broth before stirring it in.

Storage

Store leftover soup in the refrigerator for up to 4 days and add 1 cup broth when reheating, since the orzo thickens it. To freeze, leave out the orzo and freeze the soup for up to 3 months, then cook fresh orzo when reheating.