Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 8 cups chicken bone broth (low sodium)
  • 1 lb cooked chicken breast, shredded
  • 1 cup uncooked orzo pasta
  • 2 cups fresh baby spinach, packed
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • salt and black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in your pot. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the onions are translucent and the vegetables have softened. Note: Don't rush this; this is where the base flavor lives.
  2. Stir in the minced garlic and dried oregano, cooking for 60 seconds until you smell that fragrant, savory aroma.
  3. Pour in the chicken bone broth and increase heat to bring the liquid to a boil.
  4. Stir in the uncooked orzo pasta, reduce heat to a simmer, and cook for 8-10 minutes until the pasta is al dente. Note: If it's too soft now, it will be mushy by the time you serve it.
  5. Stir in the shredded cooked chicken and baby spinach. Heat for 2-3 minutes until the chicken is warmed through and the spinach has wilted.
  6. Remove the pot from the heat entirely. This is the critical part.
  7. Stir in the lemon juice, lemon zest, and fresh parsley.
  8. Taste and adjust seasoning with salt and black pepper. Note: Add salt at the end because the broth reduces as it simmers.