Chicken Soup with Orzo Pasta, Lemon, and Spinach

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 carrot, thinly sliced
• 1 stalk celery, thinly sliced
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 4 cups lightly salted chicken broth
• 1/3 cup dry orzo pasta
• 2.5 cups shredded cooked chicken
• 3 cups baby spinach
• 2 tbsp chopped fresh dill + sprigs for serving
• Zest of half a lemon

Preparation:

1. Heat oil in a large saucepan over medium heat. Add carrots, celery, onion, 1/4 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add garlic and continue cooking for 1 minute.
2. Add the chicken broth and bring to a boil. Reduce heat and add the orzo. Cook until the pasta is tender, about 7 minutes.
3. Add the chicken and let it warm through. Add the spinach and stir until wilted. Remove from heat and stir in the dill and lemon zest. Season the soup with salt and pepper to taste. Serve garnished with dill.