Lemon Chicken Orzo Soup

Ingredients

8 oz orzo pasta 
1 teaspoon olive oil 
3 carrots, chopped 
3 ribs celery, chopped 
1 onion, chopped 
2 cloves garlic, minced 
1/2 teaspoon dried thyme 
1/2 teaspoon dried oregano 
salt and pepper to taste 
1 bay leaf 
12 cups chicken broth 
1/2 cup fresh lemon juice 
1 lemon, zested 
8 oz cooked chicken breast 
8 oz baby spinach 
1 lemon, for garnish 
1/4 cup Parmesan cheese

Directions

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

from AllRecipes