Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 bay leaves
  • 6 cups chicken bone broth
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 cup uncooked orzo pasta
  • 0.5 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 2 cups fresh baby spinach
  • 0.25 cup fresh dill, finely chopped

Instructions:

  1. Place the chicken breasts, diced onion, sliced carrots, celery, minced garlic, dried oregano, and bay leaves into a 6-quart or larger slow cooker.
  2. Pour the chicken bone broth over the ingredients and season with salt and black pepper.
  3. Cover and cook on High for 4 hours (or Low for 7 hours) until the chicken is tender and vegetables are soft.
  4. Remove the chicken from the pot to a plate. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the slow cooker.
  5. Add the uncooked orzo pasta directly to the pot during the last 30 to 45 minutes of cooking time.
  6. Once the orzo is tender, stir in the fresh lemon juice, lemon zest, and baby spinach. Stir for about 2 minutes until the spinach is wilted.
  7. Remove and discard the bay leaves. Stir in the fresh chopped dill and serve immediately.