Give chicken soup the perfect spring makeover with bright citrus and fragrant herbs. Loaded with chicken, veggies, and pasta, this quick and easy Lemon Chicken Orzo Soup is brimming with flavor and definitely "eats like a meal." Use leftover or rotisserie chicken for fast prep.
Heat a dutch oven or large soup pot over medium high heat; add the oil and butter and heat until the butter melts then foams. Add the onion, carrots, and celery, toss to coat in the fat, and saute, stirring occasionally, until the vegetables are soft, 7-8 minutes.
Add the garlic, thyme and oregano and cook, stirring frequently, until very fragrant, 1-2 minutes.
Pour in the chicken stock, add the bay leaf, and bring the liquid to a simmer. Add the orzo and rotisserie chicken and give everything a good stir. Cook 7 minutes or until the orzo is al dente (or time according to package directions).
Stir in the lemon juice, peas, and baby spinach. Simmer 2-3 minutes, or until the peas are tender and the spinach is barely wilted. Stir in the fresh parsley.
Taste for seasoning and adjust with salt, pepper and/or lemon juice. Ladle into bowls, garnish with a lemon wheel if desired, and serve immediately.