1 lb boneless, skinless chicken breasts

1 Tbsp olive oil

1 medium onion, diced

3 carrots, diced

3 celery ribs, diced

3 cloves garlic, minced

6 cups chicken stock

1 bay leaf

1/2½ tsp oregano

¾ cup uncooked orzo

8 oz fresh baby spinach

Juice of 1 lemon

Salt and pepper to taste

Chop the chicken into bite-size pieces. Season with salt and pepper. Heat oil in a large pot over medium heat. Add the chicken and cook, stirring often, until golden on all sides for about 5 minutes. Remove the chicken and set aside. Add the onions, carrots, and celery to the pot and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more. Add the chicken stock, bay leaf, and oregano to the pot and bring to a boil. Add the orzo and chicken to the pot and simmer for 10 minutes or until the orzo has softened. Stir in the spinach and cook until wilted or about 2 minutes. Remove from the heat and stir in the lemon juice. Season with salt and pepper as needed.

Recipe courtesy of Suetta Tingler, Corydon