Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 5/11/20

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

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Lemony Dill Chicken Soup with Orzo
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!
Tags
One Pot, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
55

Ingredients

Metric
Servings:
4
Lemony Dill Chicken Soup:
  • Onions, medium - 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 seasonings - 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

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

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. 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.
  2. 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.
  3. Pour vinegar over aromatics, scraping up any browned bits on the bottom of the pan.
  4. Add pasta, Italian seasoning, salt, and black pepper and cook for 1 minute.
  5. Pour stock into pan and bring to a simmer. Simmer until pasta is nearly tender (check package for recommended cook time).
  6. While pasta is simmering, chop or shred chicken.
  7. 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.
  8. Remove soup from heat and stir in chicken, dill, and lemon juice.
  9. Taste soup and season with some salt and pepper.
  10. Ladle soup into bowls. Serve with yogurt on top and bread on the side (if you’d like). Enjoy!

Reviews

Ratings

0 reviews