Ingredients
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are tender and the onion becomes translucent.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Pour in the chicken broth, bringing the mixture to a gentle boil.
Cooking
- Once boiling, add the orzo pasta and shredded chicken. Stir well to combine, then reduce the heat to a simmer.
- Allow the soup to cook for about 10 minutes, or until the orzo is al dente.
- Stir in the chopped spinach, lemon juice, salt, and pepper. Cook for an additional minute or two until the spinach is wilted.
Serving
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
If you’re looking for alternatives, feel free to swap the chicken for any halal protein, such as turkey or tofu for a vegetarian version. Make sure not to overcook the orzo to maintain its chewy texture, and don't forget the lemon juice—it’s vital for flavor!
