Lemony Dill Chicken Soup with Orzo
and peas / carrots / yogurt

Name: Lemony Dill Chicken Soup with Orzo
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, yellow, diced; 8 oz Carrots, diced; 2 cloves Garlic, chopped; 1 lb Chicken thighs, boneless and skinless; 1 Tbsp Dill, fresh, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 2 Bay leaves; 2 tsp Vinegar, red or white wine; 1/2 cup Pasta, uncooked orzo; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/4 tsp Black pepper; 4 cups Stock, any type; 4 oz Baby spinach; 1/2 cup Peas, frozen; 4 Tbsp Lemon juice; 1/2 cup Yogurt, plain or Greek; for serving Baguette or other fresh bread (opt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Lemon and dill give this classic chicken soup a ton of fresh, spring flavor.
Smarts: Don't forget to taste the soup at the end of cooking and add even more of these flavorful ingredients if you'd like!

Ingredients

Metric

Servings:

Lemony Dill Chicken Soup:

Onions, yellow - 1/2 , diced
Carrots - 8 oz , diced
Garlic - 2 cloves , chopped
Chicken thighs, boneless and skinless - 1 lb
Dill, fresh - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Bay leaves - 2
Vinegar, red or white wine - 2 tsp
Pasta, uncooked orzo - 1/2 cup
Italian seasoning - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Stock, any type - 4 cups
Baby spinach - 4 oz
Peas, frozen - 1/2 cup
Lemon juice - 4 Tbsp
Yogurt, plain or Greek - 1/2 cup
Baguette or other fresh bread (opt) - for serving

Prep

Onions / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Chicken - Tenderize chicken and season with some salt and pepper. (Can be done up to 2 days ahead)
Dill - Prep as directed.

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Make

Heat a Dutch oven with first portion of oil over low-medium heat. Add chicken and cook on both sides until cooked through, ~8 minutes total. Set chicken aside.
Add second portion of oil to Dutch oven and increase heat to medium. Add onions, carrots, garlic, and bay leaves and saute until aromatics are starting to turn tender, 3 to 4 minutes.
Pour vinegar over aromatics, scraping up any browned bits on the bottom of the pan.
Add pasta, Italian seasoning, salt, and black pepper and cook for 1 minute.
Pour stock into pan and bring to a simmer. Simmer until pasta is nearly tender (check package for recommended cook time).
While pasta is simmering, chop or shred chicken.
Return to soup and stir in spinach and peas (no need to defrost them first). Cover pan with a lid to help spinach wilt. Cook until spinach is wilted, 1 to 2 minutes.
Remove soup from heat and stir in chicken, dill, and lemon juice.
Taste soup and season with some salt and pepper.
Ladle soup into bowls. Serve with yogurt on top and bread on the side (if you’d like). Enjoy!

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