Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 small yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth (approx. 1.9 liters)
  • 1 pound boneless, skinless chicken breasts (or thighs - about 450g)
  • ¾ cup orzo pasta, uncooked (about 150g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Juice of 1-2 lemons (about ¼ cup / 60ml, adjust to taste)
  • Zest of 1 lemon
  • 2 cups baby spinach (optional)
  • 2 tablespoons fresh parsley, chopped
  • Grated Parmesan cheese for serving (optional)

Instructions:

  1. Heat olive oil in the pot. Sauté onion, carrots, and celery until softened. Stir in garlic and cook briefly until fragrant.
  2. Pour in chicken broth. Add chicken breasts, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through.
  3. Remove chicken from the pot and shred with two forks. Return shredded chicken to the soup.
  4. Add orzo to the soup and cook until al dente. Stir occasionally.
  5. Stir in lemon juice, lemon zest, spinach (if using), and parsley. Cook briefly until spinach wilts. Taste and adjust seasoning.
  6. Ladle into bowls and top with Parmesan cheese (if desired). Serve hot.