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Week of 3/4/24

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

Active: 35 Total: 35
Original GF Paleo Vegetarian
Lemony Dill Chicken Soup with Orzo

We first featured this delicious spin on classic chicken soup in 2020. Lemon and dill give it tons 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, Make Ahead, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
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61

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.

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Make

  1. Heat a Dutch oven with first portion of oil over medium-low 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. Remove bay leaves.

  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!

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