Mediterranean Lemon Chicken Orzo Soup with Spinach

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced (optional but traditional)
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional for a subtle kick)
• 6 cups low-sodium chicken broth
• 1 cup cooked shredded chicken (use rotisserie or leftover grilled chicken breast)
• ⅔ cup orzo pasta
• 1 tsp lemon zest
• ¼ cup freshly squeezed lemon juice (1–2 lemons)
• 2–3 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Thin lemon slices (for serving)

Instructions:

1. Sauté the aromatics:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 2–3 minutes until translucent. Add the garlic, carrots, and celery (if using), and cook for another 2–3 minutes until fragrant.

2. Add spices and broth:

Stir in the oregano and red pepper flakes. Pour in the chicken broth and bring to a gentle boil.

3. Cook the orzo:

Add the orzo pasta to the pot and simmer for 8–10 minutes, or until the orzo is tender but not mushy.

4. Add chicken and lemon:

Stir in the shredded chicken, lemon zest, and lemon juice. Let everything simmer for another 2–3 minutes to blend the flavors.

5. Add spinach and season:

Stir in the fresh spinach and cook just until wilted. Taste and adjust salt and pepper.

6. Serve:

Ladle the soup into bowls and garnish with fresh parsley and lemon slices.