Lemon Chicken Orzo Soup

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 Carrots(244g)
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  3 Celery(120g)
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  1 cup Yellow Onion
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  1 tsp Basil, Fresh
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  3 Garlic(9g)
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  1 tbsp Flour, All-Purpose, White
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  6 cup Low Sodium Chicken Broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 cup Pasta, Orzo, Whole Wheat, Dry
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  3 cup Spinach
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  0.3 cup Lemon Juice, Fresh
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  2 tbsp Dill, Fresh

Instructions

1. 1Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery, onion, and basil; cook 8–10 minutes, stirring occasionally, until the vegetables soften and begin to brown at the edges.
2. 2Add the garlic and cook, stirring constantly, over medium heat for 30 seconds until fragrant.
3. 3Sprinkle the flour over the vegetables and stir for 1–2 minutes until fully incorporated. Pour in the chicken broth and stir until the flour is completely dissolved with no lumps.
4. 4Gently lower the chicken breast into the broth. Bring to a boil over medium-high heat, then reduce to medium-low, partially cover, and simmer 10–15 minutes until the chicken reaches an internal temperature of 165°F on an instant-read thermometer. Remove the chicken to a cutting board and let rest 5 minutes.
5. 5Return the soup to a simmer over medium heat. Stir in the orzo and cook 7 minutes, stirring periodically to prevent sticking, until the pasta is nearly al dente but still slightly firm.
6. 6Dice or shred the rested chicken and return it to the pot. Stir in the spinach, fresh lemon juice, and dill; simmer 3–5 minutes over medium heat, stirring occasionally, until the spinach wilts completely and the orzo reaches al dente texture. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide the hot soup evenly into 6 airtight containers. Cool to room temperature before sealing and refrigerating, or cool slightly and freeze for longer storage.