Lemony Chicken and Dill Soup

Ingredients

Soup

• 2 tbsp. olive oil
• 3 medium carrots
• 3 stalk celery
• ½ 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
• ⅔ 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 lb. baguette
• ¼ c. olive oil
• 2 clove garlic
• salt
• pepper

Directions

1. 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.
2. 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.
3. Serve with Garlic Toast (see below).
4. 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.
5. Source: countryliving.com