Lemon and Orzo Soup with Chicken and Spinach

Cook's notes: Lemon and Orzo Soup with Chicken and Spinach is chockful of veggies and tender pieces of chicken in a refreshing lemony broth. It's pure comfort in a bowl and packed with lots of flavor. 
This recipe is perfect for using a rotisserie chicken to save time. Any leftover soup will need refrigeration. The soup will thicken some with the orzo pasta, use chicken broth to thin out and reheat.  
If possible make the soup early in the day for the flavors to meld. 
Serves 6 recipe inspired by CuisineAtHome.com 

Ingredients:

• 3-4 cups cooked chicken, diced
• 1/2 package (5 0z.) baby fresh spinach 
• 1-2 TB. lemon zest
• 3-4 TB. fresh lemon juice 
• 1 cup sweet onions, diced
• 1 cup each celery and carrots
• 2 TB. olive oil
• 3 garlic cloves, minced
• 1 tsp. parsley flakes
• 1/2 tsp. thyme
• dash red pepper flakes
• 1/2 tsp. dried Italian herbs
• 2 dried bay leaves
• sprig of rosemary
• 3/4 cup dry orzo pasta
• 6 cups low sodium chicken stock or chicken broth (32 oz. box)

Directions:

• Saute carrots, celery, onions and garlic in 2 TB. olive oil over medium high heat until softened about 8 minutes.
• Add in thyme, parsley flakes, pepper flakes, Italian herbs. Cook until fragrant about 1 minute. 
• Add in chicken, broth, bay leaves and orzo. Cook on medium heat uncovered about 8 minutes. 
• Off heat, stir in lemon zest, juice and spinach. Season with salt and pepper. Cook 1-2 minutes longer. Remove bay leaves. 
• Garnish with a sprig of rosemary.  
• Suggested side pairings-cornbread and fruit.

that orzo looks like a grain, but actually is just tiny noodles. It is usually found in the pasta section of large grocery stores. The small size is ideal for salads and side dishes. Cook orzo as you would spaghetti, then toss with butter, olive oil, herbs, cheese or vegetables as an alternative to potatoes or rice.