Prep the aromatics: Finely chop the onion, carrots, and celery. Mince the garlic. Zest the lemon, then cut it and juice it. Set everything aside so you’re ready to go.

Sauté the base: In a large pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened and fragrant. Add garlic and cook 30 seconds more.

Build the broth: Pour in 8 cups low-sodium chicken broth. Add the bay leaf, thyme (1 teaspoon dried or 1 tablespoon fresh), lemon zest, and a pinch of red pepper flakes if using. Stir and bring to a gentle boil.

Add the chicken: Nestle 1–1.25 pounds of chicken breasts or thighs into the pot. Reduce heat to a simmer, cover slightly, and cook 12–18 minutes, or until the chicken is cooked through and tender. Time varies by thickness.

Shred the chicken: Transfer chicken to a bowl and shred with two forks. Discard the bay leaf.

Cook the orzo: Return the soup to a low boil. Stir in 3/4 cup dry orzo. Cook 7–9 minutes, stirring occasionally so it doesn’t stick to the bottom.

Finish with lemon and herbs: Reduce heat to low. Return shredded chicken to the pot. Stir in the lemon juice (start with the juice of 1 lemon and add more to taste), a handful of chopped dill or parsley, and baby spinach if using. Simmer 1–2 minutes until the greens wilt.

Season and serve: Taste and add salt and black pepper as needed. If the soup is too thick, splash in more broth or hot water. Ladle into bowls and top with extra herbs and a squeeze of lemon if you like.