Step 1: Sauté the Vegetables : Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onions, carrots, and celery. Cook for about 5–7 minutes until softened and fragrant. Stir in minced garlic and cook for an additional 30 seconds.

Step 2: Add Chicken and Broth : Place chicken breasts or thighs into the pot. Pour in chicken broth, add oregano, thyme, and bay leaf. Bring to a boil, then reduce heat and let it simmer uncovered for about 20 minutes, or until chicken is fully cooked and tender.

Step 3: Shred the Chicken : Remove chicken from the pot and place on a cutting board. Use two forks to shred it into bite-sized pieces. Return shredded chicken to the soup.

Step 4: Add Orzo Pasta : Stir in the orzo pasta. Let the soup simmer for 8–10 minutes, or until orzo is tender but not mushy. Stir occasionally to prevent sticking.

Step 5: Add Lemon and Greens : Once the orzo is cooked, stir in lemon juice, lemon zest, and fresh spinach (if using). Simmer for another 1–2 minutes until spinach wilts. Taste and adjust seasoning with salt and pepper.

Step 6: Garnish and Serve : Remove the bay leaf. Ladle the soup into bowls and garnish with parsley, dill, or extra lemon slices. Serve warm and enjoy the burst of citrusy goodness!