Ingredients
- 4 carrot sticks, peeled and chopped
- 4 celery sticks, chopped
- 1/2 large yellow onion, diced
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 8 cups chicken stock
- 3 lemons, juiced
- 1.5 cups uncooked orzo
- 3 large chicken breasts, cooked + diced into pieces (alternatively 4 cups shredded rotisserie chicken) *see notes for raw chicken
- 1/2 bag of spinach
Instructions
- Prepare veggies as needed.
- In a large dutch oven or sauce pan, heat avocado oil.
- Add onions, carrots, and celery to pan. Let cook for 5 minutes or until beginning to soften.
- Add in garlic, salt, pepper, and thyme. Cook for another 3 minutes.
- Pour in chicken broth and the juice of three lemons. Cover with lid and bring to a boil.
- Once boiling, add in orzo and cooked chicken. Let simmer for 15-20 minutes on medium heat, stirring occasionally.
- Turn off heat and add in spinach. The soup will thicken as it sits. Serve!
Notes
Store in fridge for up to 5 days or freezer for longer.
Bake chicken in oven for 20 minutes at 400
Alternatively, add raw chicken breasts after step 5. Then take out and dice, then start step 6.
Category: dinner, lunch, meal-prep, gluten-free, soupMethod: stovetopCuisine: American
