Directions
In a small saucepan, bring 1 cup of the chicken broth to a boil. Add the orzo and cook for 5 minutes. Set aside with the cooking broth.
Tie together the thyme, parsley, bay leaf, and lemon peel to make a bouquet garni.
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and chicken, if using. Cook for about 3 minutes, stirring until the chicken is no longer pink.
Add the remaining 3 cups chicken broth, water, bouquet garni, salt, and pepper. Bring to a boil.
Stir in the partially cooked orzo along with its cooking broth.
Reduce the heat, cover, and simmer for 10 minutes.
Remove and discard the bouquet garni.
Stir in the spinach, if using, and cook for 1 minute until just wilted.
Adjust the seasoning and serve with fresh lemon juice on the side.
