Sauté Aromatics:

In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5–7 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add Broth and Seasonings:

Pour in 8 cups of chicken broth. Add the oregano, bay leaf (if using), salt, and pepper. Bring everything to a gentle boil over medium-high heat.

Add Orzo and Simmer:

Stir in ¾ cup of orzo pasta. Reduce heat to medium-low and let the soup simmer for 8–10 minutes, stirring occasionally to prevent the pasta from sticking.

Incorporate Chicken:

Add the cooked, shredded chicken to the pot. Stir to combine and let it warm through for 3–4 minutes.

Add Lemon and Greens:

Stir in the fresh lemon juice, lemon zest, and baby spinach (if using). Simmer for an additional 2–3 minutes, just until the spinach wilts and the flavors meld.

Finish and Garnish:

Remove the pot from heat. Discard the bay leaf. Stir in the fresh parsley, and adjust seasoning to taste.

Serve Hot:

Ladle into bowls and garnish with Parmesan cheese and extra herbs, if desired. Serve with crusty bread or a light salad for a full meal.