A bright, cozy soup with tender chicken, vegetables, lemon, and whole wheat orzo. Simple enough for a weeknight lunch or dinner.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breast
• 7 cups low-sodium chicken broth
• 3/4 cup dry whole wheat orzo
• 2 cups baby spinach
• Juice of 1 lemon (about 3 tablespoons), plus wedges to serve
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Black pepper, to taste
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5–7 minutes until beginning to soften.
2. Add garlic, oregano, and thyme. Stir for 30 seconds until fragrant.
3. Add the chicken breasts and broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until the chicken reaches 165°F in the thickest part.
4. Transfer the chicken to a cutting board. Stir the whole wheat orzo into the simmering broth and cook according to the package directions, usually 8–12 minutes, until tender.
5. Shred the chicken with two forks and return it to the pot. Stir in spinach and cook for 1–2 minutes until wilted.
6. Remove from heat. Add lemon juice, black pepper, and parsley if using. Taste and adjust the lemon and seasonings before serving.

Make it your own

Add extra spinach or a handful of peas. For a stronger lemon flavor, serve with a lemon wedge. The orzo will soak up broth as the soup sits, so add a splash of water or low-sodium broth when reheating.

A little heart-health note ♡

Skinless chicken provides lean protein, while vegetables and whole wheat orzo add fiber and variety. Choosing low-sodium broth helps manage added sodium.

Nutrition varies by ingredient brand and serving size.