Lemon Chicken Orzo Soup

Combines chicken with orzo pasta and a hint of lemon for a bright, comforting meal.

Ingredients:

• 1 lb chicken breasts or thighs, diced
• 1 tbsp olive oil
• 1 onion, diced
• 2-3 carrots, sliced
• 2-3 celery stalks, sliced
• 3-4 garlic cloves, minced
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 tsp dried dill (or 1 tbsp fresh dill)
• Salt and pepper, to taste
• Juice of 1-2 lemons (adjust to taste)
• Fresh spinach (optional, for added greens)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until lightly browned. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
3. Add garlic and cook for 1-2 minutes, until fragrant.
4. Pour in chicken broth and add the orzo pasta, dill, and browned chicken.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the orzo is tender and the flavors have melded.
6. Add lemon juice and stir in fresh spinach if desired, letting it wilt.
7. Season with additional salt and pepper to taste. Garnish with fresh parsley.

Storage Tip: Store in the refrigerator for up to 5 days. If the orzo absorbs too much liquid, simply add a bit of water or broth when reheating.

Also note you can boil the Orzo separately and add it as served. If you plan to have left overs you will end up with a over absorbed pasta.