Ingredients
1lbchicken breasts,boneless skinless
salt and freshly ground black pepper
2½tbspolive oil,divided
1½cupscarrots,chopped
1½cupscelery,chopped
1½cupsyellow onion,chopped
5clovesgarlic,minced
7cupschicken broth
1½tsporegano,dried
½tspdried thyme
½tspdried rosemary
½tspdried basil
1cuporzo pasta,(5.8 oz), dried
1parmesan rind,plus shredded for serving
1½tsplemon zest
⅓cupfresh lemon juice
5ozfresh spinach,packed cups, roughly chopped
Preparation
Place chicken on a cutting board, cover with plastic wrap and pound evenly to about ½-inch thickness. Season chicken with salt and pepper on both sides.
Heat 2 tablespoons olive oil a large enameled cast iron pot over medium-high heat. Add chicken and sear for 2 to 3 minutes on each side until browned. Transfer chicken to plate leaving oil in pan.
Add an additional ½ tablespoon olive oil to pan then add carrots, celery and onion and saute for 3 minutes. Move veggies to the side, add garlic and saute for 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 occasionally, for about 8 to 10 minutes or until chicken is cooked through.
Remove parmesan rind and chicken and transfer chicken to a cutting board. Let chicken rest for 5 minutes then cut into very small cubes, about the length of the orzo. Meanwhile continue to cook soup, covered, while the chicken is resting.
Return chicken to soup along with lemon juice, lemon zest and spinach and heat through. Serve warm with parmesan cheese.
