| Total: | 35 min |
| Prep: | 35 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 carrot, sliced into thin rounds
- 1 rib celery, thinly sliced
- 1 small onion, chopped
- Kosher salt and freshly ground black pepper
- 1 clove garlic, finely chopped
- 4 cups low-sodium chicken broth
- 1/3 cup dry orzo
- 2 1/2 cups shredded cooked chicken
- 3 cups lightly packed baby spinach
- 2 tablespoons chopped fresh dill, plus sprigs for serving
- 1/2 lemon, zested
Instructions
- Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 200 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 44 mg |
| Sodium | 629 mg |
Reviews
Very simple and delicious soup! I didn’t make any changes, it’s perfect as is.
This is very good. I get sick easy and it was easy to make. I used dried dill which I questioned, but it as still good.
This soup was very good! The only thing I did different was add juice of 1 lemon. My only complaint is that is much thicker, more like a stew, than what is pictured. In any case, it was simply delicious and a good weeknight meal!
Very tasty and easy to prepare. The lemon and dill added a lot to the flavor. I added a lot more chicken broth because it would not have been a soup without the extra. I also added some crushed red pepper flavors because I like a little kick! Will definitely make it again.
Loved this recipe! The lemon and dill makes for a delicious broth. I baked chicken thighs, diced them and added them at the end. I doubled the veggies/lemon peel and added 2 additional cups of broth as we wanted left overs. Also threw in some frozen peas. Wife says it’s one of her favorite soups ever.
Made this last night and everyone loved it! Very easy and the lemon gave it a different vibe from everyday chicken soup. After I zested the lemon I decided to squeeze half the lemon into the soup and loved it. Otherwise I followed the recipe. Next time I will make a double batch—there were no leftovers for lunch today!