INGREDIENTS
Soup
2 tbsp. olive oil
3 medium carrots
3 stalk celery
1/2 medium onion
3 clove garlic
8 c. low-sodium chicken broth
3 boneless, skinless chicken breasts
2 bay leaves
3 sprig fresh thyme
Kosher salt
Freshly ground black pepper
c. orzo
4 c. packed fresh baby spinach
3 tbsp. fresh dill
1 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
Garlic Toast
1 lb. baguette
1/4 c. olive oil
2 clove garlic
salt
pepper
DIRECTIONS
- Heat oil in a dutch oven over medium-high heat. Add carrots, celery, onion, and garlic and sauté until onions are soft, 4 to 6 minutes. Add broth, chicken, bay leaves, and thyme. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer until the internal temperature of chicken reaches 165 degrees F, 24 to 26 minutes.
- Discard bay leaves and thyme sprigs. Remove chicken to a bowl and shred, with two forks, into bite-size pieces. Stir pasta into broth and cook until tender, 8 to 10 minutes. Add spinach, dill, lemon zest, lemon juice, and shredded chicken. Season with salt and pepper.
- Serve with Garlic Toast (see below).
- To make the garlic toast: Arrange the baguette slices in a single layer on a baking sheet. Stir together the olive oil garlic and brush over bread. Season with salt and pepper. Bake at 375 degrees F until crisp and golden, 8 to 10 minutes.
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CL::JG
