Lemon Chicken & Orzo Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 8 cups low-sodium chicken broth
• 1 pound boneless skinless chicken breasts
• 3/4 cup dry orzo
• 3 cups baby spinach
• 2 tablespoons fresh lemon juice, plus more to taste
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Method

1. 01

   Heat the oil in a large heavy pot over medium heat. Add the onion, carrots, and celery; cook for 7–8 minutes, stirring, until the onion softens. Add the garlic and thyme and cook for 30 seconds.

2. 02

   Pour in the broth and add the whole chicken breasts, salt, and pepper. Bring just to a boil, then reduce to a gentle simmer. Cover partially and cook for 15–20 minutes, until a thermometer inserted in the thickest part of each breast reads 165°F (74°C).

3. 03

   Transfer the chicken to a clean plate. Bring the soup to a steady simmer, stir in the orzo, and cook uncovered for the package time, usually 8–10 minutes, stirring occasionally to prevent sticking.

4. 04

   Shred the cooked chicken with two forks. Return it and any collected juices to the pot. Stir in the spinach and simmer for 1–2 minutes, until wilted and the chicken is hot.

5. 05

   Remove from the heat. Stir in the lemon juice and parsley, taste, and adjust the salt and pepper. If the orzo has absorbed too much broth, add a little water to reach a soup consistency. Divide among six bowls.

6. 06

   Refrigerate leftovers within 2 hours in shallow containers for up to 3–4 days. Orzo absorbs broth in storage; loosen with water or broth and reheat leftovers to 165°F (74°C).