Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra virgin olive oil
  • 4 medium carrots (peeled and diced (about 1 1/2 cups))
  • 3 medium celery stalks (diced (about 1 cup))
  • 1 small yellow onion (finely diced (about 1 cup))
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 tablespoon all-purpose flour
  • 6 to 8 cups low sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup uncooked whole wheat orzo ((see note))
  • 3 cups roughly chopped spinach loosely packed (about 3 ounces)
  • 1/4 cup freshly squeezed lemon juice (about 1 medium lemon)
  • 2 tablespoons chopped fresh dill

Instruction

  • In a large Dutch oven, heat the oil over medium heat. Add the carrot, celery, onion, basil, salt, and pepper. Let cook until the vegetables soften and are beginning to brown, about 8 minutes (don’t rush this step; it builds important flavor).
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Sprinkle the flour over the top and stir until it disappears. Pour in 6 cups of the chicken broth and stir to combine. The flour should be completely dissolved.
  • Carefully lower the chicken into the broth. Bring the soup to a boil, then reduce the heat, partially cover the pot, and let gently simmer for 10 to 15 minutes, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. Check the soup periodically to make sure you are maintaining a gentle simmer vs. a rapid boil.
  • Remove the chicken to a cutting board and cover. Let rest for at least 5 minutes.
  • Return the soup to a simmer, then stir in the orzo. Continue to simmer for 7 additional minutes, stirring periodically to keep the orzo from sticking, until the orzo is very al dente (it should be nearing done but still be too firm to eat).
  • Dice or shred the chicken, then add it to the pot.
  • Stir in the spinach, lemon juice, and dill. If you desire a thinner soup, add the remaining 1 to 2 cups of chicken broth, until the soup is to your liking. Continue to simmer and stir periodically for 3 to 5 additional minutes, until the spinach wilts and the orzo is al dente. Taste and add additional salt and pepper as desired. Enjoy warm.