Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 cup of diced carrots
  • 1 cup of diced celery
  • 1 medium white onion (diced)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 6 cups of chicken broth
  • 1/2 cup dried orzo
  • 1/2 cup fresh lemon juice
  • 2 large chicken breasts (cooked and diced)
  • 1/2 package frozen spinach
  • 1 tablespoon fresh dill
  • 1 lemon (sliced for garnish)
  • 1/4 cup grated Parmesan cheese

Instruction

  • Heat the olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more.
  • Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  • Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  • Stir in the orzo, then cook until softened. Add the, lemon juice into the broth Cook until the chicken and orzo are heated through, about 5 minutes.
  • Add the spinach and the chicken; cook until the spinach wilts into the broth and the chicken is heated through, around 4-5 minutes.
  • Ladle the soup into bowls; garnish with lemon slices and sprinkle with Parmesan cheese.