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Heat olive oil in a large pot or Dutch oven over medium heat.

Add the chopped celery, carrots, and yellow onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Stir in the minced garlic and Italian seasoning. Cook for another 1 minute until fragrant.

Pour in the chicken broth. Season with salt and black pepper. Bring the soup to a simmer.

Once simmering, add the shredded chicken and orzo pasta to the pot. Cook for 8-10 minutes, or according to package directions, until the orzo is tender.

Remove the pot from the heat. Stir in the fresh spinach until it wilts, about 1-2 minutes.

Stir in the fresh lemon juice. Taste and adjust seasoning if needed.

Ladle the hot soup into bowls. Garnish with fresh chopped dill and serve immediately, optionally with crusty bread on the side.


Heat olive oil in a large pot or Dutch oven over medium heat.

Add the chopped celery, carrots, and yellow onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Stir in the minced garlic and Italian seasoning. Cook for another 1 minute until fragrant.

Pour in the chicken broth. Season with salt and black pepper. Bring the soup to a simmer.

Once simmering, add the shredded chicken and orzo pasta to the pot. Cook for 8-10 minutes, or according to package directions, until the orzo is tender.

Remove the pot from the heat. Stir in the fresh spinach until it wilts, about 1-2 minutes.

Stir in the fresh lemon juice. Taste and adjust seasoning if needed.

Ladle the hot soup into bowls. Garnish with fresh chopped dill and serve immediately, optionally with crusty bread on the side.
