Name: Lemon-Dill Chicken Soup with Orzo Pasta, Carrot, Celery & Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 6 medium carrots; 6 sticks celery; 2839 ml chicken or vegetable broth; 1 small bunch fresh dill; 6 cloves garlic; 0.68 kg ground chicken; 1 ½ lemons; 255 g orzo pasta; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; salt

Lemon-Dill Chicken Soup with Orzo Pasta, Carrot, Celery & SpinachLemon-Dill Chicken Soup with Orzo Pasta, Carrot, Celery & Spinach — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

6 medium carrots

6 sticks celery

2839 ml chicken or vegetable broth

1 small bunch fresh dill

6 cloves garlic

0.68 kg ground chicken

1 ½ lemons

255 g orzo pasta

1 ½ medium yellow onions

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel, trim, and small dice carrots. Trim and small dice celery. Place both in a medium bowl.

Peel, halve, and small dice onions. Add to the bowl with the other veggies.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and mince garlic. Add to the bowl.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, chicken, salt, and pepper; cook, breaking the meat apart with a spoon, until chicken is cooked through and veggies are just starting to soften, 6-7 minutes.

Add broth and orzo to the pot, stir to combine, and bring to a boil. Once boiling, reduce heat and simmer until the orzo is tender, 8-10 minutes.

Meanwhile, shave dill leaves off the stems; discard stems and mince the leaves. Set aside.

When the orzo is done, add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful.

Juice lemons into the pot, add dill, and stir to combine the soup. Remove from heat.

To serve, divide soup between bowls. Enjoy!

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