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4 cups low-sodium chicken broth

3 cups water

1/4 tsp. dried thyme

1/4 tsp. dried dill

1 1/2 lb. boneless, skinless chicken breasts (2 large chicken breasts)

1/2 cup whole-wheat orzo

14 oz. packaged, mixed vegetables, like corn, green beans, and carrots, or canned vegetables

1 cup frozen spinach

2 tsp. lemon juice

Add chicken broth, water, thyme, and dill into a large, heavy-duty pot. Bring to a boil over high heat.

When boiling, use tongs to add chicken breasts into the water. Cover, lowering heat to medium or medium-low, so liquid is at a simmer. Cook until chicken is fully-cooked, about 15 to 20 minutes. (Cut into the chicken to check that it is fully cooked.) When chicken is done, use tongs to transfer chicken from soup into a plate. Carefully, cut chicken into a few pieces to cool quickly.

Stir in orzo, frozen vegetables, spinach, and lemon juice. Let soup cook over medium heat until orzo is cooked, about 10 minutes. Meanwhile, when chicken has cooled down, cut into chunks. Add chicken to the soup when orzo has cooked for 10 minutes, stirring and cooking until chicken is warm, just a couple minutes. Remove soup from heat and serve.

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