Lemon Chicken Orzo Soup

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.

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.

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.

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.