Bright, comforting, and made for busy nights, this cozy soup leans on store-bought broth and rotisserie chicken for big flavor with minimal effort. No simmering stock required. 

Serves: 6-8
Prep Time: 25 minutes 
Bake Time: 40 minutes
Total Time: 65 minutes 

Instructions

1. In a large pot or Dutch oven, warm the olive oil over medium heat. Add the onion, celery, and carrot, and sauté until the onions are translucent and the carrots are tender, about 7-9 minutes. 
2. Add the garlic and salt, and cook for an additional 30 seconds.
3. Pour in the chicken broth and bring to a gentle boil. Add the orzo and cook, stirring occasionally, until tender, 8–10 minutes.
4. Reduce the heat to low and stir in the shredded chicken and spinach to warm through, about 2 minutes.
5. Remove the pot from the heat and stir in the lemon zest, lemon juice, and fresh dill. Taste and adjust the seasoning with black pepper and additional salt, if desired.
6. Ladle into bowls and finish with additional fresh dill, if using. Serve hot.