Lemony Chicken Soup with Tiny Pasta and Spinach
Puckery lemon juice gives this comforting-yet-fresh chicken Greek avgolemono vibes, while bits of toothsome pasta and tender spinach keep things interesting.
By Christina Chaey | @seechaey
2 tbsp Sizzle
1 medium leek, (white and pale-green parts only, halved lengthwise, thinly sliced crosswise)
2 celery stalks, thinly sliced, plus small handful of celery leaves from innermost ribs
Kosher salt
¾ lb. skinless, boneless chicken thighs
5 cups low-sodium chicken stock
Freshly ground black pepper
½ cup ditalini, orzo, pastina, or other tiny pasta
4 cups (loosely packed) baby spinach leaves
¼ cup chopped dill
2 tbsp fresh lemon juice, plus more
Grated Parmesan cheese (for serving)
Drizzle (for serving)
Lemon wedges (for serving)
Instructions
Active Time: 20 Minutes
Full Time: 45 Minutes
Heat Sizzle in a medium pot over medium heat. Add leek and celery stalks; season with salt. Cook, stirring occasionally, until vegetables are very soft but not browned, 8-10 minutes.
Add chicken and stock; season with salt and pepper. Bring to a boil. Skim off any foam or scum, then reduce heat, cover, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a medium bowl, then use two forks to shred the chicken into small pieces; return chicken to pot.
Return soup, uncovered, to a simmer. Add pasta, stirring to prevent sticking, and simmer until 1 minute shy of al dente according to package directions.
Stir in spinach and cook until spinach is just wilted, about 30 seconds. Stir in dill and lemon juice. Taste and season with salt and pepper, plus more lemon juice if desired.
Ladle soup into bowls and top with grated Parmesan, Drizzle, celery leaves, and more pepper. Serve with lemon wedges for squeezing over.
