Ingredients
Equipment
Method
- Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes. Drain and rinse with cold water until cooled completely.
- Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more.
- Season mixture with thyme, oregano, bay leaf, salt, and black pepper. Continue cooking for another 30 seconds before pouring chicken broth into the pot.
- Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
- Stir orzo, lemon juice, and lemon zest into broth. Add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.
- Ladle soup into bowls. Garnish with lemon slices and Parmesan cheese, if desired.
Notes
Enjoy your homemade restaurant-style soup!