Ingredients:
- 1 lb (450g) boneless, skinless chicken breast (shredded)
- 1/2 cup whole wheat orzo
- 6 cups low-sodium chicken broth
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Juice of 1 lemon (about 2 tbsp)
- Zest of 1 lemon
- 2 cups fresh spinach (optional)
- Fresh parsley for garnish
Instructions:
1️⃣ Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 3-4 minutes until softened.
- Stir in garlic, oregano, and thyme. Cook for another 30 seconds.
2️⃣ Cook the Chicken & Broth:
- Pour in the chicken broth and bring to a gentle boil.
- Add the chicken breasts, cover, and simmer for 15-20 minutes until fully cooked.
- Remove chicken, shred it with two forks, and return it to the pot.
3️⃣ Add the Orzo & Spinach:
- Stir in the orzo and let it cook for about 8-10 minutes until tender.
- If using spinach, add it in the last 2 minutes and let it wilt.
4️⃣ Finish with Lemon:
- Stir in the lemon juice and zest. Adjust salt and pepper if needed.
5️⃣ Serve & Enjoy!
- Ladle into bowls, garnish with fresh parsley, and enjoy a comforting, low-point meal!
