This Lemon Chicken Orzo Soup is the perfect soup for ANY season

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add vegetable broth and bay leaves; bring to a boil.

Add chicken breast to the pot; reduce heat and simmer for 15-20 minutes until cooked through.

Remove chicken from the pot and let cool slightly; shred into bite-sized pieces.

Return shredded chicken to the pot; add orzo and cook until tender, about 8-10 minutes.

Stir in lemon juice, and chopped spinach; season with salt and black pepper to taste.

Remove bay leaves before serving.

Serve hot, garnished with additional dill if desired.

Equipment Needed

Dietary

Allergens