Ingredients

• Soup
• 4 boneless, skinless chicken breast halves, cut into bite-size cubes
• salt and pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 2-4 cloves garlic, minced
• 1 teaspoon ground coriander
• pinch of ground cinnamon
• 1 32-oz. container chicken broth
• 2/3 cup uncooked orzo
• 1 tablespoon freshly squeezed lemon juice
• 2 cups fresh baby (or torn larger leaves) spinach


• Garnish
• 1/3 cup grated Parmesan cheese
• 6 lemon wedges

Directions

Season chicken with salt and pepper. In a 4-quart soup pot or saucepan, heat olive oil over medium-high heat. When oil is hot, add chicken cubes and sear just until lightly browned. Remove chicken and place in a bowl, then cover with aluminum foil to keep warm. Set aside.

Reduce heat to medium, then add onion and sauté until soft (about 5 minutes). Add garlic, coriander and cinnamon and stir and cook for 1 minute longer. Add broth and bring to a boil. Add orzo and reduce to medium-high heat. Cover and cook on a low boil until tender (about 8-10 minutes).

Add chicken, then bring soup to a boil and cook for 1 minute. Remove from heat and add lemon juice. Season with salt and pepper to taste.

Divide spinach among 6 bowls, then ladle hot soup over spinach and serve immediately. Garnish with Parmesan cheese and lemon wedges.