Lemon Chicken Orzo Comfort Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
2 medium carrots, peeled and diced
04 -
2 celery stalks, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried oregano
08 -
1 bay leaf
09 -
6 cups low-sodium chicken broth
10 -
1 pound boneless, skinless chicken breasts
11 -
1 cup uncooked orzo pasta
12 -
1 lemon, zested and juiced
13 -
2 cups fresh spinach leaves
14 -
Salt and freshly ground black pepper, to taste
15 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until the vegetables are tender, about 5 minutes. Stir in the minced garlic, dried thyme, dried oregano, and bay leaf; cook for an additional minute until fragrant.
02 -
Pour in the chicken broth and bring the mixture to a boil. Add the boneless, skinless chicken breasts to the pot. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 15-20 minutes.
03 -
Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
04 -
Stir in the uncooked orzo pasta and continue to simmer until the orzo is tender, about 8-10 minutes.
05 -
Stir in the lemon zest and juice. Add the fresh spinach leaves and cook until they are wilted, about 2 minutes.
06 -
Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley.
# Notes:
01 -
For a creamier texture, you can add a splash of heavy cream or half-and-half before serving.
02 -
If the soup thickens upon standing, add a bit more chicken broth to reach the desired consistency.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.