Lemon Chicken Orzo Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion
• 2 whole medium carrots
• 2 whole celery stalks
• 3 whole garlic cloves
• 1 pound boneless skinless chicken thighs
• 6 cups low-sodium chicken broth
• ¾ cup dry orzo pasta
• 2 cups fresh spinach
• 3 tablespoons fresh lemon juice
• 2 whole fresh thyme sprigs
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons fresh dill for garnish
• 1 teaspoon lemon zest for garnish

Instructions

1. 1

   Dice one medium yellow onion into 1/4-inch pieces — uniform sizing helps everything cook at the same rate. Peel and slice 2 medium carrots into thin half-moons about 1/4 inch thick. Trim 2 celery stalks and cut into 1/4-inch-thick slices, discarding the leafy tops.

2. 2

   Peel and thinly slice 3 garlic cloves. Cut 1 pound of boneless skinless chicken thighs into bite-sized pieces, roughly 1 to 1.5 inches — cutting them now rather than cooking whole lets them cook faster and distribute flavor throughout the broth.

3. 3

   Measure out 6 cups of low-sodium chicken broth and 0.75 cup of dry orzo pasta. Fill a small bowl with 2 cups of fresh spinach. Have 2 fresh thyme sprigs ready.

4. 4

   Set a large 4-quart Dutch oven or heavy-bottomed soup pot over medium-high heat. Pour in 2 tablespoons of extra-virgin olive oil and let it heat for 1 minute — it should shimmer when ready.

5. 5

   Add the diced onion, sliced carrots, and celery to the hot oil. Sauté, stirring occasionally, until the onion becomes translucent and the edges just begin to turn golden, about 4-5 minutes. You should smell the aromatic vegetables releasing their sweetness — this builds the flavor base of your soup.

6. 6

   Add the sliced garlic and stir constantly for 30 seconds until fragrant — garlic cooks very fast and can burn, so don't leave it unattended. Pour in 6 cups of chicken broth and add the 2 thyme sprigs, then bring to a gentle boil over medium-high heat.

7. 7

   Once the broth is boiling, reduce heat to medium and add the chicken pieces. Simmer gently for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside — the internal temperature should reach 165°F on an instant-read thermometer.

8. 8

   Pour in 0.75 cup of dry orzo pasta and stir to prevent sticking to the bottom. Simmer for 8-10 minutes until the orzo is tender but still has a slight bite (al dente) — the pasta will continue to absorb broth as it sits, so slightly undercooking now prevents mushiness.

9. 9

   Remove from heat and fish out the thyme sprigs with a slotted spoon. Add 2 cups of fresh spinach and stir until it's wilted, about 1 minute.

10. 10

    Squeeze 3 tablespoons of fresh lemon juice into the soup and stir well — the brightness will wake up all the flavors. Season with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly cracked black pepper. Taste and adjust seasoning if needed — soup often needs more salt than you'd expect.

11. 11

    Ladle the soup into bowls, making sure each gets a good share of chicken, pasta, and vegetables. Garnish each bowl with a pinch of fresh dill and a light sprinkle of lemon zest — the bright garnish is both beautiful and adds a final hit of lemony flavor.

Tools you’ll need

• 4-quart Dutch oven or heavy-bottomed soup pot
• chef's knife
• cutting board
• wooden spoon
• slotted spoon
• instant-read thermometer
• small bowl
• ladle

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