Ingredients:

• 4 large carrots, sliced

• 5 stalks of celery, diced

• 1 medium white onion, diced

• 2 lemons, juiced

• 5 cups chicken stock

• 1 cup uncooked orzo pasta

• 1 pound of chicken of your choice

• 2 TBSP olive oil

• Salt and pepper to taste

• 2 bay leaves

• handful of cilantro, chopped

• a handful of spinach or kale

Instructions:

Heat 1 TBSP olive oil in a large pot over medium heat. Season your chicken with salt and pepper and cook until golden brown. Set aside.

Heat remaining TBSP of olive oil in pot and add your garlic, onion, carrots and celery. Cook until tender, stirring occasionally.

Next, whisk in your stock, bay leaves and 1 cup of water. Bring to a boil.

Add in orzo, cilantro and chicken. Reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in lemon juice, spinach, season with salt and pepper.