Chicken & Orzo Soup

• Chicken thigh(600 g)
• Orzo(180 g)
• Olive oil(1 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Chicken Broth(1.4 L)
• Bay leaf(2)
• Thyme(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Spinach(120 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Parmesan(40 g)optional

Method

1. 1

   Dice the {Onion}, slice the {Carrot} and {Celery}, mince the {Garlic}, chop the {Fresh parsley}, and cut the {Lemon} in half.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with half the {Salt}. Cook until softened, then stir in the {Garlic}, {Tomato paste}, and {Thyme} for 1 minute.

   ~8 min

3. 3

   Pour in the {Chicken Broth}, then add the {Chicken thigh}, {Bay Leaves}, remaining {Salt}, and {Black pepper}. Bring to a gentle boil, reduce the heat, and simmer until the chicken is tender enough to shred.

   ~12 min

4. 4

   Transfer the chicken to a board and shred it into rough pieces. Add the {Orzo} to the soup and simmer until tender.

   ~8 min

5. 5

   Return the shredded chicken to the pot with the {Spinach}. Squeeze in half the {Lemon} and stir in most of the {Fresh parsley}. Simmer just until the spinach wilts. Remove the bay leaves and taste for seasoning.

   ~5 min

6. 6

   Ladle into bowls and top with the remaining parsley and the {Parmesan}, if using. Serve with the remaining lemon half for squeezing over.