Ingredients
Equipment
Method
Step 1: Sauté the Vegetables
- Heat a large pot over medium heat. Add olive oil, then sauté the onion, carrots, and celery until softened and aromatic, about 5–7 minutes.
Step 2: Add Liquids and Herbs
- Pour in the chicken stock and water. Stir in dried oregano and basil, then bring the mixture to a gentle boil.
Step 3: Cook the Orzo
- Reduce heat to a simmer and add the uncooked orzo. Let it cook for 8–10 minutes, stirring occasionally to prevent sticking.
Step 4: Add Spinach and Chicken
- Stir in shredded rotisserie chicken and fresh spinach. Cook for an additional 2–3 minutes until the spinach wilts and the chicken heats through.
Step 5: Season to Taste
- Add salt and pepper to taste. Adjust seasonings, then serve. Optionally, garnish with a wedge of lemon to brighten the flavors.
Nutrition
Notes
Refrigerate leftovers for up to 4 days or freeze for 3 months. Use gluten-free pasta or vegetable stock for dietary preferences. Nutrition information is estimated based on common ingredients and serving sizes and may vary.