# Ingredient List:
→ Poultry
01 - 2 boneless, skinless chicken breasts, diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 4 cups baby spinach, roughly chopped
→ Pantry
07 - 1 cup orzo pasta
08 - 6 cups low-sodium chicken broth
09 - 2 tablespoons olive oil
→ Flavorings
10 - Zest and juice of 1 large lemon
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - Fresh dill or parsley, chopped
15 - Lemon wedges
# How to Make:
01 - Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken, season with salt and pepper, and cook for 3 to 4 minutes until lightly browned but not fully cooked through.
04 - Pour in 6 cups of low-sodium chicken broth. Add bay leaf and 1 teaspoon of dried oregano. Bring to a boil, then reduce heat to a gentle simmer.
05 - Stir in 1 cup of orzo pasta and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
06 - Remove bay leaf from pot. Stir in spinach, lemon zest, and lemon juice. Simmer for 2 minutes until spinach is wilted. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls. Garnish with fresh dill or parsley and lemon wedges if desired. Serve hot.
