Heat the oil in a dutch oven or large pot over medium-high heat.
Season the chicken thighs generously with salt & pepper.
When the oil is hot add the chicken thighs skin-side down into the pot and sear until the skin is well browned, about 5 minutes.
Transfer the chicken to a plate and set aside.
Add the onion and garlic to the pot and cook while stirring for about 1 minute.
Add the chicken thighs back into the pot along with the water, 1 tsp salt, and 1/4 tsp black pepper then bring to a boil.
When soup begins to boil place a lid on the pot and reduce the heat to medium-low. Simmer over medium-low heat until chicken is tender, about 40 minutes.
Transfer the chicken thighs to a plate and shred the chicken meat using two forks, discarding the skin and bones.
Stir the shredded chicken into the soup along with the orzo and increase the heat to medium.
Cook the soup, stirring occasionally, until orzo is tender, about 15 minutes.
Take the soup off the heat and stir in the lemon zest, lemon juice, and spinach.
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