1 lb boneless, skinless chicken breast
1 cup orzo pasta
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups chicken broth
1 tsp dried oregano
2 cups fresh spinach
Salt and pepper, to taste
Prepare the Ingredients: Begin by dicing your chicken, vegetables, and mincing your garlic.
Sauté the Chicken: In a large pot or Dutch oven, heat a splash of olive oil over medium-high heat. Add the chicken and season with salt and pepper. Sauté for about 5–7 minutes, or until the chicken is cooked through. Remove from the pot and set aside.
Cook the Vegetables: In the same pot, add a bit more olive oil if necessary. Toss in the onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add the garlic and dried oregano, cooking for an additional minute until fragrant.
Add the Broth and Orzo: Pour in the chicken broth and bring to a boil. Once boiling, add the orzo and cooked chicken back to the pot. Lower the heat and let it simmer for about 10-12 minutes, or until the orzo is al dente.
Stir in the Greens: Just before serving, add the fresh spinach and let it wilt. Taste and adjust seasoning as needed.
Serve: Ladle the soup into bowls and enjoy warm with a sprinkle of grated Parmesan cheese, if desired!
