Tangy Chicken Soup (Print-Friendly Version)

# What You'll Need:

01 - 1 and a half pounds of chicken breasts, no skin or bones
02 - 1 cup uncooked whole wheat orzo pasta
03 - 1 medium yellow onion, finely chopped (roughly 1 cup)
04 - 3 celery sticks, chopped small (about 1 cup)
05 - 4 moderately sized carrots, peeled and chopped (approx. 1 1/2 cups)
06 - 3 chopped garlic cloves, around a tablespoon
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1 teaspoon dried basil leaves
10 - 3 ounces (about 3 cups) of spinach leaves, loosely packed and roughly diced
11 - 2 tablespoons of fresh dill, chopped up
12 - 1 medium lemon, squeezed (about 1/4 cup of juice)
13 - 8 cups of chicken stock, low sodium (use less for thicker soup)
14 - 1 tablespoon of extra virgin olive oil
15 - 1 tablespoon of basic all-purpose flour

# Step-by-Step Directions:

01 - After taking the chicken out of the liquid, cover it with foil or something similar on a cutting board. Give it about 5-10 minutes to rest.
02 - Once the chicken has rested, shred it into smaller pieces. Return the shredded pieces to the soup pot.
03 - In a heated Dutch oven over medium, warm up the oil. Toss in the sliced celery, diced onion, carrots, basil, salt, and pepper. Stir occasionally until everything softens and gets just a bit golden. Should take around 8 minutes.
04 - Add the minced garlic to the pot and keep stirring for about 30 seconds until its scent becomes fragrant.
05 - Sprinkle the flour evenly across your veggies and mix it in until you don’t see it anymore. Pour in 6 cups of chicken broth and stir to make sure the flour dissolves entirely.
06 - Carefully drop the chicken breasts into the soup mixture. Bring it to a boil over high heat, then reduce the heat and partially cover. Let it simmer gently for 10-15 minutes or until the chicken reaches 165°F inside.
07 - Once the soup is simmering again, stir in the orzo. Let it cook gently for around 7 minutes while stirring from time to time. Turn off the heat while it’s still just slightly undercooked.
08 - Stir in the lemon juice, dill, and chopped spinach. Add more broth if you prefer it thinner. Let it simmer for another 3 to 5 minutes to soften the spinach and ensure the orzo is done. Taste and add more salt or pepper if needed before dishing it up warm.

# Helpful Notes:

01 - Feel free to swap orzo with another tiny pasta shape like shells or ditalini. Follow the cooking times on its packaging.
02 - Store leftover soup in a container with a snug lid in the fridge. Keeps well for up to 4 days.
03 - Put soup in a freezer-safe, airtight container if freezing. Store for up to 3 months and thaw in the fridge before reheating.
04 - Warm up leftovers on the stovetop in a Dutch oven over low heat, or give it a quick microwave zap.

Go Back