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Chicken soup has long been a staple in households around the world, cherished not just for its delightful taste but also for its comforting qualities. This age-old dish often evokes feelings of warmth and nostalgia, making it a go-to remedy for the soul. In this recipe, we present a modern twist on the classic, featuring Chicken and Orzo Soup that brings together tradition and innovation.

Homey Chicken and Orzo Soup Delight

This Chicken and Orzo Soup is the ultimate comforting dish for spring gatherings and cozy brunches. With tender chicken, hearty orzo, and vibrant veggies, this easy weeknight dinner is not only quick to prepare but also bursting with flavor. Each bowl is a warm hug that nourishes the soul. Perfect for those busy nights or a festive Easter meal, you'll want to keep this recipe handy. Try it tonight and savor every delightful spoonful!
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Ingredients
  

1 lb boneless, skinless chicken thighs (or breasts)

1 cup orzo pasta

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, sliced into thin rounds

2 celery stalks, diced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

2 cups fresh spinach, chopped

Salt and freshly ground black pepper, to taste

Juice of 1 lemon

2 tablespoons olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 3-4 minutes until it becomes translucent. Next, introduce the minced garlic, sliced carrots, and diced celery to the pot. Continue sautéing for an additional 5 minutes, allowing the vegetables to soften slightly.

    Cook the Chicken: Add the chicken thighs to the pot. Sear them for about 4-5 minutes on each side until golden brown. Season generously with salt and freshly ground black pepper.

      Add Broth and Herbs: Carefully pour in the chicken broth and then add the dried thyme, oregano, bay leaf, and additional salt and pepper to taste. Stir well to combine. Increase the heat until the mixture reaches a boil, then reduce the heat to a gentle simmer.

        Simmer Together: Cover the pot with a lid and allow it to simmer for about 20 minutes, or until the chicken is fully cooked and tender.

          Shred the Chicken: Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the soup.

            Incorporate Orzo and Spinach: Stir in the orzo pasta and continue to simmer the soup for an additional 10 minutes, or until the orzo is cooked al dente. Add the chopped spinach and stir gently, allowing it to wilt into the soup.

              Finish with Lemon: Squeeze in the juice of one lemon to elevate the flavors, and taste the soup, adjusting the seasoning with more salt, pepper, or lemon juice as desired.

                Serve: Ladle the warm soup into bowls, garnishing each serving with a sprinkle of fresh chopped parsley for a burst of color. Pair your soup with crusty bread on the side for a complete meal!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 6