1.5 pounds boneless skinless chicken breast or thighs
1 yellow onion, diced
6 cloves garlic, minced
2 large carrots, peeled and thinly sliced
2 celery stalks, diced
6 cups low sodium chicken broth
2 dried bay leaves
½ teaspoon turmeric powder
1 ½ teaspoons salt, plus more to taste
3/4 cup uncooked orzo
2 cups fresh baby spinach
1/4 cup fresh lemon juice
1 teaspoon lemon zest
3 tablespoons fresh chopped dill
Heat the olive oil or ghee in a large pot or dutch oven.
Season the chicken breast with a generous sprinkle of salt and pepper on each side then set aside.
Add the diced onion, garlic, carrots, and celery to the pot and saute for 2-3 minutes until fragrant.
Add the chicken, 6 cups of chicken broth, bay leaves, turmeric powder, and salt to the pot. Bring the soup to a boil, cover, and then reduce the heat to a simmer.
Let the soup simmer for 15-20 minutes until the chicken is cooked through. Once the chicken is cooked, remove it from the soup and set aside to rest.
Next, add the orzo to the soup and let the soup simmer and cook (uncovered) for another 10 minutes until the orzo is tender.
Use two forks to shred the chicken breast and then add it back to the pot.
Lower the heat and add the baby spinach, lemon juice, lemon zest, and dill to the soup. Stir until well combined and the spinach begins to wilt. Give the soup a taste and add more salt, pepper, or lemon juice to taste. Enjoy!
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