Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, cubed
  • 8 cups low-sodium chicken broth
  • 3/4 cup uncooked orzo pasta
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter and olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until the onions are translucent and the vegetables are softened.
  2. Stir in the garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Pour in the chicken broth and add the bay leaf. Increase heat to medium-high to bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Stir in the cubed chicken and the uncooked orzo. Simmer for 8–10 minutes until the chicken is opaque and cooked through and the orzo is al dente.
  5. Remove the pot from the heat. Stir in the fresh baby spinach, lemon juice, lemon zest, and fresh parsley.
  6. Season generously with salt and pepper, then remove the bay leaf before serving.