Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups dried orzo pasta
  • 4 cups chicken bone broth
  • 1 tsp dried thyme
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 cups cooked shredded chicken breast
  • 2 cups fresh baby spinach, chopped
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter over medium heat in a large deep skillet or Dutch oven. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until vegetables are softened and onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the dry orzo directly into the pot. Stir constantly for 2–3 minutes until the pasta turns a pale golden brown and smells nutty.
  4. Pour in the chicken bone broth and stir in the thyme, salt, and pepper.
  5. Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover and simmer for 8–10 minutes, stirring occasionally, until the liquid is absorbed and pasta is tender.
  6. Stir in the cooked shredded chicken and fresh baby spinach, cooking just until the spinach wilts.
  7. Remove from heat and stir in the grated Parmesan cheese and fresh lemon juice. Garnish with chopped parsley before serving.