This perfect soup is nourishing, cozy, and full of clean ingredients with a hint of refreshing lemon!

Makes: 6 bowls

Serving Size: 1 bowl (476g)

Prep Time: 15 minutes

Total Time: 30 minutes

Nutrition Facts:  309 calories / 26.5g carb / 36.5g pro / 7g fat

Ingredients:

• 2 tablespoons olive oil (27g)
• 1 bunch green onions (diced) (100g)
• 4 celery stalks (diced) (240g)
• 2 carrots (peeled & diced) (92g)
• 2 cloves garlic (minced)
• 1 teaspoon thyme (fresh)
• 2 tablespoons lemon zest (12g)
• 6½ cups chicken broth (1619g)
• 3/4 cup dry orzo pasta (168g)
• 28-ounces raw boneless, skinless chicken breast (784g)
• 3 cups raw baby spinach (90g)
• 4 tablespoons chopped fresh dill 
• 2 tablespoons lemon juice (30g)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium/high heat. Add the green onions, celery, & carrots. Cook until vegetables are soft, 5-8 minutes.
2. Stir in the garlic, thyme and lemon zest. Season with salt and pepper to taste.
3. Add in your chicken broth. Bring to a boil & add orzo. Cook for 10 minutes. If you are using raw chicken, add it in with the broth. Allow chicken to cook for 15 minutes, shred it, and then return back to pot.
4. Test for seasoning. If using cooked chicken, add this now to the pot in addition to the spinach and fresh dill. Simmer on medium/low heat until spinach is wilted.
5. Next, mix in the juice of one lemon. Top with fresh lemon slices and rosemary. Simmer for another 5 min on low heat and enjoy!

Notes:

1. In a bind for time? Use 20-ounces shredded or cubed cooked chicken and add this during step 4.