Start by dicing the onion, mincing the garlic, and slicing the carrots and celery. Set the vegetables aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5–7 minutes until golden brown. Remove and set aside to cool.

In the same pot, sauté the diced onion, minced garlic, sliced carrots, and chopped celery for about 5–7 minutes until tender and fragrant.

Pour in 8 cups of chicken broth and scrape any flavorful bits from the bottom. Bring to a gentle boil for about 5 minutes.

Add 1 cup of orzo pasta and stir. Cook according to package instructions, about 9–10 minutes, until tender.

Shred the cooked chicken into bite-sized pieces and set aside while the orzo cooks.

Once the orzo is al dente, stir the shredded chicken back into the pot and let simmer for 2–3 minutes.

Add 1 cup of fresh spinach or kale, along with the zest and juice of 1 lemon. Stir and let the greens wilt for about 2 minutes.

Taste and adjust seasoning with salt and pepper as needed before serving.

Ladle the soup into bowls and garnish with fresh parsley. Enjoy!