Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, chopped
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 2 medium chicken breasts (about 1 1/2 pounds), cubed
  • 3-4 tablespoons lemon juice, freshly squeezed
  • 1-2 tablespoons lemon zest
  • 1 cup orzo pasta, uncooked
  • 1 cup baby spinach leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • Kosher salt and black pepper, to taste
  • Lemon slices, for garnish

Instruction

  • Melt butter over medium heat in large stockpot. Add onion, carrots and garlic. Cover and sweat 10 minutes until tender, stirring occasionally.
  • Add broth, chicken, lemon juice and zest to pot. Bring to a simmer. Stir in Italian seasoning, celery seed and orzo.
  • Bring to a boil. Simmer 15 to 20 minutes, until chicken is cooked through and pasta is tender.
  • Remove from heat. Stir in spinach and parsley. Add kosher salt and black pepper, to taste. Garnish with fresh lemon slices.