2 tbsp olive oil

3 cups diced mirepoix (or 1 cup each onion, celery, and carrots)

2 tsp minced garlic

1 tsp chicken bouillon powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp dried thyme

1 tsp Italian seasoning

8 cups chicken broth

1 bay leaf (optional)

3/4 cup uncooked orzo pasta

2 cups rotisserie chicken, shredded or chopped

2 cups baby spinach, coarsely chopped

Zest of 1 1/2 lemons

3–4 tbsp fresh lemon juice

Fresh thyme, Parmesan cheese, and crusty bread (for serving)

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat until shimmering. Add onion, celery, and carrots; cook for 7–9 minutes until tender, stirring occasionally.
Stir in garlic and cook for 30 seconds until fragrant.
Add chicken bouillon, salt, pepper, parsley, oregano, thyme, and Italian seasoning. Stir to combine and let the herbs bloom for 30 seconds.
Pour in chicken broth and add bay leaf. Bring to a gentle boil.
Stir in orzo and cook according to package directions, subtracting 2 minutes from the suggested cook time for a slightly firm texture.
Add shredded chicken and chopped spinach, cooking 1–3 minutes until the spinach wilts and the chicken is heated through.
Remove from heat, then stir in lemon zest and juice. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.
Serve hot, garnished with fresh thyme, grated Parmesan, and a slice of crusty bread.

Use leftover roasted or grilled chicken instead of rotisserie for variety.

Add a splash of half-and-half or a spoonful of Greek yogurt for a creamy version.

For vegetarian soup, replace chicken and broth with chickpeas and vegetable broth.

To store, refrigerate up to 3 days and add extra broth when reheating since orzo absorbs liquid.

Freeze broth and chicken mixture separately; add fresh orzo when reheating for the best texture.