Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, chopped into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 cup uncooked orzo pasta
  • 8 cups low-sodium chicken bone broth
  • 1 tsp dried oregano
  • 2 bay leaves
  • 0.5 cup fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 cup fresh dill or parsley, chopped
  • 2 cups baby spinach
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in your pot over medium high heat. Add the chicken cubes and sear until they develop a light golden crust, about 5 minutes.
  2. Remove the chicken and add the onion, carrots, and celery. Sauté for 6 minutes until the onions are translucent and the kitchen smells sweet.
  3. Stir in the minced garlic and dried oregano. Cook for 1 minute until the aroma is sharp and fragrant.
  4. Add the dry orzo to the vegetables. Stir constantly for 2 minutes until the pasta smells slightly nutty.
  5. Pour in the 8 cups of bone broth and add the bay leaves. Bring to a boil, then reduce heat to low.
  6. Add the seared chicken back into the pot. Let it simmer gently for 10 minutes.
  7. Continue simmering for another 5 to 8 minutes until the orzo is tender but still has a slight bite.
  8. Stir in the baby spinach and fresh dill. Watch until the leaves just begin to wilt.
  9. Turn off the heat. Stir in the lemon juice and zest.
  10. Taste and add your sea salt and cracked black pepper. Remove the bay leaves before ladling into bowls.