Lemon Chicken Orzo Soup
| 1 lb | boneless, skinless chicken breasts |
| Salt and freshly ground black pepper | |
| 2 Tbsp | olive oil |
| 1½ cups | chopped carrots (about 3 large) |
| 1½ cups | chopped celery (about 3 stalks) |
| 1½ cups | chopped yellow onion (1 medium) |
| 5 cloves | garlic, minced |
| 7 cups | chicken broth |
| 1 | parmesan rind, plus shredded parmesan for serving |
| 1½ tsp | dried oregano |
| ½ tsp | each dried basil, thyme and rosemary |
| 1 cup | (6 oz) dried orzo pasta |
| 1½ tsp | lemon zest |
| ¼ cup | fresh lemon juice, or more to taste |
| 5 oz | (5 packed cups) fresh spinach, roughly chopped |
| Place chicken on a cutting board, cover with plastic wrap and pound evenly to about 1/2-inch thickness. Dab chicken dry with paper towels and season chicken with salt and pepper on both sides. |
| Heat 2 Tbsp olive oil a large enameled cast iron pot over medium-high heat. Add chicken and sear on both sides until browned, about 2 - 3 minutes per side. Transfer chicken to plate leaving oil in pan. |
| Add carrots, celery and onion and saute until nearly softened about 6 to 8 minutes. Move veggies to the side, add garlic and saute 1 minute. |
| Pour in chicken broth, add parmesan rind, oregano, basil, thyme, rosemary and season with salt and pepper to taste. Return chicken to pot and bring to a simmer. |
| Add orzo, reduce heat to medium-low, cover and simmer stirring occasionally, about 4 - 8 minutes or until chicken is cooked through (it should register 75°C in center on an instant read thermometer). |
| Remove parmesan rind and chicken and transfer chicken to a cutting board. Let chicken rest 3 to 5 minutes then cut into very small cubes, about the length of the orzo. Meanwhile continue to cook soup until orzo is tender a few minutes longer. |
| Return chicken to soup along with lemon juice, lemon zest and spinach and heat through. Serve warm with parmesan cheese. Note that as soup rests the pasta will absorb the broth so you can as a little more broth as desired. |