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.