Chicken noodle soup in a jar

Ingredients:

• 350g boneless, skinless chicken breasts (about 2 breasts, halved), cut into 1cm pieces.
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• Half a medium onion, chopped
• 1 liter of chicken broth
• 1/3 cup orzo pasta
• 0.5 cup frozen peas, defrosted
• 4 cups spinach
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• Special equipment: 4 half-liter Mason jars

Preparation:

1. Combine carrots, celery, onion, chicken broth, and 2 cups water in a large saucepan. Bring to a boil over medium-high heat.
2. Add the orzo pasta and 1/2 teaspoon salt, reduce heat and simmer until the vegetables and pasta are tender, about 10 minutes.
3. Mix the chicken with 0.5 teaspoon of salt and a pinch of ground black pepper, then add it to the soup along with the peas. Simmer over low heat until the chicken is cooked through, 3-4 minutes. Add the spinach and cook, stirring, until wilted.
4. Turn off the heat, stir in the lemon juice and zest, and season with salt and pepper to taste. Ladle the soup into 4 half-liter jars.