Ingredients

• 8 ounces orzo pasta
• 1 teaspoon olive oil
• 3 medium carrots , chopped, or more to taste
• 3 ribss celery , chopped
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried oregano
• salt and ground black pepper to taste
• 1 bay leaf
• 3 , 32 ounce
• 0.5 cups fresh lemon juice
• 1 lemon , zested
• 8 ounces cooked chicken breast , chopped
• 1 , 8 ounce
• 1 lemon , Optional
• 0.25 cups grated Parmesan cheese , Optional

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
3. 3 Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
4. 4 Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
5. 5 Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.
6. 6 Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
7. 7 Enjoy!

Nutrition per serving