Ingredients
Vegetables
- 1 cup onion (diced)
- 3 celery sticks (diced)
- 3 medium carrots (diced)
- 3 cups fresh spinach
Protein
- 2 chicken breasts, cut into 1 inch pieces
Pantry Items
- 3 tbsp olive oil
- 1/4 tsp thyme
- 1 cup uncooked orzo
- 8 cups low sodium chicken stock
- 2 cups water
- 1/2 tsp black pepper
- 2 tsp salt (adjust to taste)
- 2 tbsp fresh lemon juice
Instructions
- Prepare Vegetables and Chicken: Dice the carrot, onion, and celery into small, even pieces. Cut the chicken breasts into 1-inch pieces and set aside for later use.
- Sauté Vegetables: Heat the olive oil in a large stock pot over medium-high heat. Add the diced carrot, onion, and celery to the pot. Cook until the onions become translucent, which typically takes about 4-5 minutes. Then sprinkle in the dried thyme and stir to combine.
- Cook Orzo: Cook the orzo pasta according to the package instructions, usually boiling it in salted water until al dente. Once cooked, drain the water thoroughly and set the orzo aside for later incorporation into the soup.
- Cook Chicken: Add the chopped chicken pieces to the sautéed vegetables in the pot. Stir and cook until the chicken is fully cooked through, about 6 minutes, making sure it is no longer pink inside.
- Add Broth and Simmer: Pour in the low sodium chicken broth and water into the pot. Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for 15 minutes to meld the flavors.
- Combine Orzo with Soup: Gently add the cooked orzo into the simmering soup. Bring the soup back to a boil to heat the pasta through evenly.
- Season and Finish: Stir in the salt, black pepper, and fresh lemon juice. Adjust the salt as needed depending on your taste preferences.
- Add Spinach and Serve: Lastly, stir in the fresh spinach until it wilts. Remove the soup from heat and serve warm for a satisfying, healthy meal.
Notes
- You can substitute chicken breasts with thighs for a richer flavor.
- Adjust lemon juice to taste for more or less tanginess.
- Use gluten-free orzo if you require a gluten-free meal.
- The soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Add fresh herbs like parsley or dill for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
