📋 Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced (optional but recommended)
• 3 garlic cloves, minced
• 1 pound (450g) boneless chicken breasts or thighs
• 6 cups chicken broth
• 1 cup uncooked orzo pasta
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• Zest of 1 lemon
• Juice of 1–2 lemons (to taste)
• 3 cups fresh spinach, roughly chopped
• Fresh dill or parsley for garnish (optional)

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👩‍🍳 Instructions

1️⃣ Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery.
3. Cook 5–7 minutes, until softened.
4. Add garlic and cook 30 seconds until fragrant.

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2️⃣ Add Chicken & Broth

1. Add whole chicken breasts/thighs to the pot.
2. Pour in chicken broth.
3. Add oregano, thyme, salt, and pepper.
4. Bring to a boil, then lower heat and simmer 15–20 minutes, until chicken is cooked.

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3️⃣ Shred the Chicken

1. Remove chicken from the pot.
2. Shred with two forks.
3. Return shredded chicken to the soup.

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4️⃣ Cook the Orzo

1. Add the orzo to the soup.
2. Simmer 8–10 minutes, stirring occasionally so it doesn’t stick to the bottom.
3. Adjust broth if needed (add ½–1 cup water if it gets too thick).

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5️⃣ Finish with Lemon & Spinach

1. Stir in lemon zest, lemon juice, and chopped spinach.
2. Simmer 2 more minutes, just until spinach wilts.
3. Taste and adjust seasoning or lemon.

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🍽 Serve

Garnish with fresh dill, parsley, or extra lemon slices. Serve warm with crusty bread or a side salad.