6 Cups lower-salt chicken broth

1 chicken breast, thinly sliced or shredded or 1 Cup rotisserie chicken

1 1/2 tespoon dried oregano

1 teaspoon kosher salt

1/2 Cup orzo pasta

1/4 Cup grated yellow onion

1 1/2 finely grated Parmigiano-Reggiano cheese

3 Cups packed baby spinach

1/2 Cup frozen petite green peas

2 Tablespoons fresh lemon juice

salt and freshly ground black pepper to taste


Slice or shred chicken and add to a large pot along with the chicken broth, oregano and kosher salt.  Cover and bring to a boil over high heat.  Add the orzo and boil for 3 minutes.  Uncover, add grated onion and reduce heat to medium. Simmer until orzo is just tender, 2 to 3 minutes. Remove from heat.  Wisk the hot soup while slowly pouring in the Parmigiano-Reggiano cheese until fully incorporated.  Stir in baby spinach, peas and lemon juice.

Season to taste with salt and freshly ground black pepper.

6 to 8 servings