Lemon Chicken Orzo Soup with Spinach: A Bright and Comforting Bowl

Instructions:

Step 1: In a large pot, heat olive oil over medium heat. Add diced onion and carrots, and sauté for 5–6 minutes until softened. Add garlic and cook for 1 minute more.

Step 2: Pour in the chicken broth and bring to a boil. Add dried thyme and season with salt and pepper.

Step 3: Stir in orzo pasta and cook for 8–10 minutes, or until al dente.

Step 4: Add the shredded chicken and chopped spinach. Simmer for 2–3 minutes until spinach is wilted and chicken is warmed through.

Step 5: Stir in lemon zest and juice. Taste and adjust seasoning as needed.

Step 6: Ladle into bowls and garnish with fresh parsley and lemon slices if desired.

Storage Information:

Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo may absorb more broth over time—add a splash of extra broth or water when reheating. Not recommended for freezing as the pasta can become mushy.