Lemon Chicken and Orzo Soup

Lemon Chicken and Orzo Soup

Ingredients:

• 8 oz. orzo pasta
• 1 tsp. olive oil
• 3 medium carrots, chopped, or more to taste
• 3 ribs celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ½ tsp. dried thyme
• ½ tsp. dried oregano
• To taste salt and ground black pepper
• 1 bay leaf
• 3 32 oz. cartons of chicken broth
• ½ cup fresh lemon juice
• 1 lemon, zested
• 2 lbs. cooked chicken breast, chopped
• 8 oz. package baby spinach leaves
• 1/2 cup grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil.
2. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked for 5 minutes; drain and rinse with cold water until cooled completely.
3. Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery and onion; cook and stir until vegetables begin to soften and clear. Add garlic and cook 1 minute more. Season mixture with thyme, oregano, bay leaf, salt and black pepper; continue cooking 1 more minute.
4. Add chicken broth. Bring pot to a boil. Partially cover the pot, reduce heat to medium-low and simmer for 10 minutes.
5. Stir orzo, lemon juice and lemon zest into broth and then add chicken. Cook until chicken and orzo are heated through, about 5 minutes.
6. Add baby spinach and cook for a few minutes.
7. Add parmesan cheese when serving.