8 ounces orzo pasta

1 teaspoon olive oil

3 medium carrots, chopped

3 ribs celery, chopped

1 medium onion, chopped

2 cloves garlic, minced

½ teaspoon dried thyme

½ teaspoon dried oregano

Salt and ground black pepper to taste

1 bay leaf

3 (32-ounce) cartons fat-free, low-sodium chicken broth

½ cup fresh lemon juice

1 lemon, zested

8 ounces cooked chicken breast, chopped

1 (8-ounce) package baby spinach leaves

1 lemon, sliced for garnish (optional)

¼ cup grated Parmesan cheese (optional)

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Bring a large pot of lightly salted water to a boil. Add the orzo and cook for about 5 minutes until partially cooked. Drain and rinse under cold water to stop the cooking.
In a separate large pot, heat olive oil over medium heat. Add chopped carrots, celery, and onion. Sauté for about 5 minutes until the vegetables begin to soften and the onion is translucent.
Add minced garlic and cook for an additional minute until fragrant.
Stir in dried thyme, dried oregano, bay leaf, salt, and black pepper. Cook for 30 seconds.
Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, partially cover, and simmer for about 10 minutes until the vegetables are just tender.
Add the partially cooked orzo, lemon juice, lemon zest, and chopped cooked chicken to the pot. Cook for about 5 minutes until heated through.
Stir in the baby spinach and cook for an additional 2 to 3 minutes until wilted.
Serve hot, garnished with lemon slices and grated Parmesan cheese if desired.