Creamy Chicken and Orzo Soup

Name: Creamy Chicken and Orzo Soup
Cook time: 25 min
Yield: 4 servings
Ingredients: 15 ml olive oil divided; 150 g yellow onion small dice; 120 g carrots small dice; 100 g celery small dice; 4 g kosher salt divided; 12 g garlic cloves minced; 1 g dried thyme; 1 g black pepper divided; 450 g boneless skinless chicken thighs trimmed; 1400 ml low-sodium chicken broth; 1 count bay leaf; 120 g orzo pasta; 120 ml whole milk; 60 ml heavy cream; 60 g baby spinach; 15 ml lemon juice freshly squeezed; 8 g fresh dill chopped; 4 g kosher salt divided; 1 g black pepper divided

A home-style chicken soup with orzo cooked directly in the broth, then enriched with milk and a small amount of cream. The chicken is simmered until tender, shredded, and returned to the pot with vegetables, spinach, lemon, and dill.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

15 ml olive oil divided
150 g yellow onion small dice
120 g carrots small dice
100 g celery small dice
4 g kosher salt divided
12 g garlic cloves minced
1 g dried thyme
1 g black pepper divided
450 g boneless skinless chicken thighs trimmed
1400 ml low-sodium chicken broth
1 count bay leaf
120 g orzo pasta
120 ml whole milk
60 ml heavy cream
60 g baby spinach
15 ml lemon juice freshly squeezed
8 g fresh dill chopped
4 g kosher salt divided
1 g black pepper divided

Instructions

Heat 15 ml olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and 4 g kosher salt. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. The onion is translucent and the carrot edges are starting to soften.
Add the garlic, thyme, and 1 g black pepper. Cook for 30 seconds, just until fragrant. The garlic smells aromatic but has not browned.
Add the chicken thighs, chicken broth, and bay leaf. Bring to a gentle simmer, then cook partially covered until the chicken is cooked through, 12 to 15 minutes. The chicken reaches 74°C and no longer looks pink at the center.
Transfer the chicken to a plate. Shred it with two forks, then return it to the pot. The chicken is shredded into bite-size pieces.
Stir in the orzo and simmer uncovered, stirring often so it does not stick, until just tender, 8 to 10 minutes. The orzo is tender with a slight chew and the broth has thickened slightly.
Lower the heat to low. Stir in the milk, cream, spinach, lemon juice, dill, remaining 4 g salt, and remaining 1 g black pepper. Warm gently for 2 minutes without boiling. The spinach has wilted and the soup is steaming hot but not boiling.
Remove the bay leaf, taste, and adjust with a little more salt if needed from the measured amount only if you reserved it. Ladle into bowls and serve immediately. The soup tastes balanced, with tender chicken, soft vegetables, and fully cooked orzo.