Ingredients
Method
Sauté the Aromatics
- In a large pot, heat a drizzle of oil over medium heat. Add the diced onions and sauté until translucent, about 4-5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Cook the Chicken
- Add the cubed chicken breast to the pot, seasoning with salt and pepper. Cook until the chicken is no longer pink, about 6-7 minutes.
Add Broth and Pasta
- Pour in the chicken broth and water, stirring to combine. Bring the mixture to a gentle boil. Add in the orzo pasta and cook according to the package instructions, typically around 8-10 minutes, or until al dente.
Blend the Cream
- Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and lemon juice, mixing well to integrate the flavors. Add the fresh spinach and let it wilt quickly, about 2-3 minutes. Adjust seasoning as needed.
Serve and Garnish
- Ladle the soup into bowls and garnish with fresh dill. Enjoy the warmth of this delightful dish with your loved ones!
Notes
Substitutions: Feel free to use shredded rotisserie chicken instead of cubed chicken breast to save time. You can also swap out orzo for rice or quinoa if you prefer. Timing: Ensure the pasta is cooked al dente to prevent it from becoming mushy when stored. Avoiding Mistakes: Watch your seasoning! Since broth can be salty, adjust salt and pepper as needed during the cooking process. Storing: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.