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

Instructions:

Step 1: Heat olive oil in a large pot over medium heat. Add the onion and carrots and sauté until softened, about 5 minutes.

Step 2: Stir in the garlic and oregano, cooking for 1 minute until fragrant.

Step 3: Pour in the chicken broth and bring to a boil. Add the orzo pasta and cook until al dente, about 8–10 minutes.

Step 4: Stir in the cooked chicken and spinach. Simmer until the spinach wilts and everything is heated through.

Step 5: Add the lemon juice and zest, then season with salt and pepper to taste.

Step 6: Serve hot, garnished with fresh parsley and lemon slices if desired.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Add a splash of broth if the soup thickens too much.