Lemon Chicken Orzo Soup with Jersey Spinach

In a large pot or Dutch oven, melt the Jersey butter over medium heat. Add the diced onion, carrots, celery, and Jersey Royal potatoes and cook until softened, about 5-7 minutes.

Add the minced garlic and dried oregano and cook for another minute until fragrant.

Pour in the chicken broth and bring to a boil. Add the chicken breasts and reduce heat to a simmer. Cook until the chicken is cooked through, about 15-20 minutes. Check with a thermometer to ensure an internal temperature of 165F.

Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.

Add the orzo pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until tender. Add the small diced Jersey Royal Potatoes during the orzo pasta cooking time as well, checking for tenderness.

Stir in the fresh Jersey spinach and cook until wilted, about 1-2 minutes.

Remove from heat. Stir in the lemon juice, lemon zest, and fresh parsley. Add Jersey Milk.

Season with salt and black pepper to taste. Serve immediately.