First you take an ounce and a half of oyl of foxes, oyl of lillies, and capons grease…Oh, wait. This isn’t the 17th Century.
- 4 boneless, skinless chicken breast halves, cut in 1-inch cubes
- Sea salt and pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 garlic cloves
- 1 tsp ground coriander (I had fresh cilantro on hand, so I used about 1/4 cup of this instead and I would do this again!)
- Pinch of cinnamon (I used about 1/4 tsp)
- 1 32-ounce container chicken broth
- 2/3 cup orzo
- 1 tbsp lemon juice
- 2 cups fresh baby spinach
- 1/3 cup grated Parmesan cheese (I would recommend omitting this, Joe and I thought it tasted better without it)
- 6 lemon wedges
Season the chicken with salt and pepper. Heat olive oil in a 4-quart saucepan over medium-high heat. Add chicken and sear until lightly browned, remove to a plate.
Reduce heat to medium, add onion and garlic, and saute until onion softens, about 5 minutes. Add spices and stir for 1 minute. Add broth and bring to a boil. Add orzo and cook until tender, 8-10 minutes. Add chicken, bring soup back to a boil and cook for 1 minute. Remove from heat and add lemon juice. Season to taste with salt and pepper.
Divide spinach among bowls and ladle hot soup over spinach. Garnish with Parmesan and lemon wedges. Serve immediately.