LEMON CHICKEN AND SPINACH ORZO SOUP

Lemon Chicken and Spinach Orzo Soup image

Number Of Ingredients 14

1 pound Boneless, skinless chicken breasts
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 1/2 tablespoons Olive oil, divided
1 1/2 cups Carrots, chopped (about 3)
1 1/2 cups Celery, chopped (about 3 stalks)
1 1/2 cups Yellow onion, chopped (1 medium)
1 1/2 teaspoons Dried oregano
1/2 teaspoon Dried basil, dried thyme and dried rosemary
1 cup Dried orzo pasta (5.8 oz)
1 Parmesan rind, plus shredded for serving
1 1/2 teaspoons Lemon zest
1/2 cup Fresh lemon juice
5 ounces Fresh spinach, roughly chopped (5 packed cups)

Steps:

Place chicken on a cutting board, cover with plastic wrap and pound evenly to about 1/2 inch thickness. Season with salt and pepper on both sides. Heat 2 Tbsp olive oil in a large enameled cast iron pot over meduim high heat. Add chicken and sear on both sides until browned, about 2-3 minutes per side.
Transfer chicken to plate leaving oil in pan. Add an additional 1/2 Tbsp olive oil to pan then add carrots, celery and onion and saute 3 minutes. Move veggies to the side, add garlic and saute 1 minute. Pour in chicken broth, oregano, basil, thyme, rosemary and season with salt and pepper to taste.
Return chicken to pot and bring to a simmer. Add orzo and parmesan rind, reduce heat to medium low, cover and simmer stirring occasiounally, about 8-10 minutes or until chicken is cooked through.
Remove parmesan rind and chicken and transfer chicken to a cutting boards. Let chichen rest 5 minutes then cut into very small cubes. Meanwhile continue to cook soup, covered while chicken is resting.