Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 cup uncooked orzo pasta
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 5–7 minutes until softened and onions are translucent.
  2. Stir in the minced garlic, dried thyme, salt, and pepper; cook for 60 seconds until fragrant.
  3. Add the cubed chicken breast and stir until the edges are no longer pink.
  4. Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil.
  5. Stir in the uncooked orzo pasta. Reduce heat to a simmer and cook for 10–12 minutes until the pasta is tender.
  6. Stir in the heavy cream and baby spinach, simmering until the spinach has wilted.
  7. Remove the bay leaf and stir in the lemon juice, lemon zest, and chopped parsley before serving.