Chicken Orzo Soup with Lemon

~ 6 to 8 servings

Ingredients:

• 2 tablespoons olive oil or butter

• 1 medium onion, diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 8 cups chicken broth

• 1 pound cooked chicken, shredded or diced (rotisserie chicken works great)

• 3/4 cup orzo pasta

• 1 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 2–3 tablespoons fresh lemon juice (adjust to taste)

• ~ 1 teaspoon lemon zest

• 1–2 cups fresh spinach or kale (optional)

• Salt and pepper to taste

• Optional garnish: Lemon wedge, fresh chopped parsley

Instructions:

1. In a large pot, heat olive oil/butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and sauté for 1 more minute until fragrant.

2. Pour in the chicken broth and bring to a boil. Add oregano, thyme, and a pinch of salt and pepper.

3. Stir in the orzo and cook for about 8–10 minutes, or until the pasta is tender.

4. Lower the heat to medium-low. Stir in the cooked chicken and spinach (if using), cooking just until heated through and the greens are wilted.

5. Stir in the lemon juice and zest. Taste and adjust with more lemon, salt, or pepper as needed. Garnish with fresh parsley and a lemon wedge.

Tips/Notes:

• For a creamier soup, whisk 1/4 cup of heavy cream into the broth just before serving.

• This soup stores well in the fridge for up to 3 days, but the orzo may absorb more liquid. Add a splash of broth when reheating.