Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 2 medium carrots, diced into 1/4-inch rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
  • 1 cup dry orzo pasta
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 2 large lemons, zested and juiced
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh baby spinach

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed stock pot over medium heat until it shimmers and moves like water. Add the diced onion, carrots, and celery. Sauté for 5 minutes until the onions are translucent and the celery softens.
  2. Stir in the minced garlic and 1 tsp of oregano. Sauté for 1 minute until the kitchen smells like a Mediterranean garden.
  3. Add the 450 g of diced chicken breast. Cook for 3-4 minutes until the outside is opaque.
  4. Pour in 200 g of dry orzo. Stir constantly for 2 minutes until the pasta edges look slightly golden.
  5. Pour in the 1.42 liters of chicken broth. Bring to a boil, then reduce heat to low.
  6. Cover and simmer for 10-12 minutes until the orzo is tender and the chicken is cooked through.
  7. Stir in the lemon zest, lemon juice, salt, and black pepper.
  8. Add the 1/2 cup of baby spinach and 1/2 cup of parsley. Stir for 30 seconds until the spinach turns a vibrant emerald green.
  9. Taste the broth. If it needs more zing, add a tiny pinch more salt or an extra squeeze of lemon.