Lemon Chicken and Spinach Orzo Soup

Ingredients

• 1 lb boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 1/2 Tbsp olive oil, divided
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped yellow onion
• 5 cloves garlic, minced
• 7 cups chicken broth
• 1 1/2 tsp dried oregano
• 1/2 tsp each dried basil, thyme and rosemary
• 1 cup dried orzo pasta
• 1 parmesan rind, plus shredded parmesan for serving
• 1 1/2 tsp lemon zest
• 1/3 cup fresh lemon juice
• 5 oz fresh spinach, roughly chopped

Directions

1. Set the chicken on a cutting board, place plastic wrap over it, and pound it to an even about 1/2-inch thickness. Sprinkle both sides with salt and pepper.
2. Over medium-high heat, warm 2 Tbsp olive oil in a large pot made of enameled cast iron. Lay in the chicken and brown it on the first side, then the second, about 2 – 3 minutes per side. Move the chicken to a plate, keeping the oil in the pot.
3. Pour another 1/2 Tbsp olive oil into the pot, then stir in the carrots, celery and onion and cook for 3 minutes. Push the vegetables over, add the garlic, and cook it for 1 minute.
4. Add the chicken broth, oregano, basil, thyme and rosemary, then season the broth with salt and pepper to taste. Put the chicken back in the pot and bring the liquid to a simmer.
5. Stir in the orzo and parmesan rind. Lower the heat to medium-low, cover the pot, and simmer, stirring now and then, until the chicken is cooked through, about 8 – 10 minutes; an instant read thermometer inserted in the center should show 165 degrees.
6. Discard the parmesan rind. Lift the chicken out to a cutting board and rest it for 5 minutes, while the soup keeps cooking, covered. Cut the chicken into very small cubes, about the length of the orzo.
7. Stir the chicken back into the soup with the lemon juice, lemon zest and spinach, and warm everything through. Serve warm with parmesan cheese. As the soup sits, the orzo will take up broth, so add a little more broth if you’d like.