Lemony Chicken and Dill Soup

Ingredients

Soup

2 tbsp. olive oil

3 medium carrots

3 stalk celery

1/2 medium onion

3 clove garlic

8 c. low-sodium chicken broth

3 boneless, skinless chicken breasts

2 bay leaves

3 sprig fresh thyme

Kosher salt

Freshly ground black pepper

2/3 c. orzo

4 c. packed fresh baby spinach

3 tbsp. fresh dill

1 tbsp. finely grated lemon zest

2 tbsp. fresh lemon juice

Garlic Toast

1 baguette

1/4 c. olive oil

2 clove garlic

Salt

Pepper

Directions

Heat oil in a dutch oven over medium-high heat. Add carrots, celery, onion, and garlic and sauté until onions are soft, 4 to 6 minutes. Add broth, chicken, bay leaves, and thyme. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer until the internal temperature of chicken reaches 165 degrees F, 24 to 26 minutes.

Discard bay leaves and thyme sprigs. Remove chicken to a bowl and shred, with two forks, into bite-size pieces. Stir pasta into broth and cook until tender, 8 to 10 minutes. Add spinach, dill, lemon zest, lemon juice, and shredded chicken. Season with salt and pepper.

Serve with Garlic Toast 

To make the garlic toast: Arrange the baguette slices in a single layer on a baking sheet. Stir together the olive oil garlic and brush over bread. Season with salt and pepper. Bake at 375 degrees F until crisp and golden, 8 to 10 minutes.