Lemon Chicken Orzo Soup

Step 1

Dice one medium yellow onion into 1/4-inch pieces — uniform sizing helps everything cook at the same rate. Peel and slice 2 medium carrots into thin half-moons about 1/4 inch thick. Trim 2 celery stalks and cut into 1/4-inch-thick slices, discarding the leafy tops.

Step 2

Peel and thinly slice 3 garlic cloves. Cut 1 pound of boneless skinless chicken thighs into bite-sized pieces, roughly 1 to 1.5 inches — cutting them now rather than cooking whole lets them cook faster and distribute flavor throughout the broth.

Step 3

Measure out 6 cups of low-sodium chicken broth and 0.75 cup of dry orzo pasta. Fill a small bowl with 2 cups of fresh spinach. Have 2 fresh thyme sprigs ready.

Step 4

Set a large 4-quart Dutch oven or heavy-bottomed soup pot over medium-high heat. Pour in 2 tablespoons of extra-virgin olive oil and let it heat for 1 minute — it should shimmer when ready.

Step 5

Add the diced onion, sliced carrots, and celery to the hot oil. Sauté, stirring occasionally, until the onion becomes translucent and the edges just begin to turn golden, about 4-5 minutes. You should smell the aromatic vegetables releasing their sweetness — this builds the flavor base of your soup.

Step 6

Add the sliced garlic and stir constantly for 30 seconds until fragrant — garlic cooks very fast and can burn, so don't leave it unattended. Pour in 6 cups of chicken broth and add the 2 thyme sprigs, then bring to a gentle boil over medium-high heat.

Step 7

Once the broth is boiling, reduce heat to medium and add the chicken pieces. Simmer gently for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside — the internal temperature should reach 165°F on an instant-read thermometer.

Step 8

Pour in 0.75 cup of dry orzo pasta and stir to prevent sticking to the bottom. Simmer for 8-10 minutes until the orzo is tender but still has a slight bite (al dente) — the pasta will continue to absorb broth as it sits, so slightly undercooking now prevents mushiness.

Step 9

Remove from heat and fish out the thyme sprigs with a slotted spoon. Add 2 cups of fresh spinach and stir until it's wilted, about 1 minute.

Step 10

Squeeze 3 tablespoons of fresh lemon juice into the soup and stir well — the brightness will wake up all the flavors. Season with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly cracked black pepper. Taste and adjust seasoning if needed — soup often needs more salt than you'd expect.

Step 11

Ladle the soup into bowls, making sure each gets a good share of chicken, pasta, and vegetables. Garnish each bowl with a pinch of fresh dill and a light sprinkle of lemon zest — the bright garnish is both beautiful and adds a final hit of lemony flavor.