2 tbsp olive oil, divided
1 lb boneless skinless chicken thighs, trimmed of fat & cut into 1 inch chunks
Sea salt and freshly cracked pepper, to taste
½ sweet yellow onion, diced
3 carrots, peeled & sliced
2 stalks of celery, diced
3 cloves of garlic, minced
5 cups of chicken broth
1 cup of water
1 bay leaf
¾ cup uncooked orzo pasta
2 cups baby spinach
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
Juice from 1 lemon
1.Warmth half of the olive oil in an overwhelming bottomed soup pot or Dutch broiler over medium high warmth.
2.Include the chicken and season with ocean salt and crisply split pepper, to taste.
3.Cook, mixing once in a while, for 3-4 minutes; expel from pot and put aside.
4.Include the staying olive oil at that point include the onion.
5.Cook, mixing regularly, for 2 minutes.
6.Include the carrots and celery and cook, mixing regularly, for 3-4 minutes.
7.Include The minced garlic and cook, mixing always, for 1 minute.
8.Include the juices and water alongside the inlet leaf; heat to the point of boiling.
9.Mix in the orzo and chicken and juices; diminish warmth and stew until the point when the orzo and vegetables are delicate, around 10-12 minutes.
10.Blend in the spinach, parsley, new basil, and the lemon juice.
11.Taste and season with ocean salt and crisply split pepper, to taste.
12.Spoon into dishes and serve instantly. Appreciate.