Prep your basics: Dice the onion, carrots, and celery. Mince the garlic. Zest one lemon and juice it (about 3–4 tablespoons of juice). Shred or chop your cooked chicken, or cut raw chicken into bite-sized pieces.

Soften the aromatics: In a large pot, warm 1–2 tablespoons olive oil or butter over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the veggies start to soften. Add garlic and cook 30 seconds, just until fragrant.

Build the base: Stir in oregano, a bay leaf, and the lemon zest. If using, add a Parmesan rind for extra savory flavor. Pour in the chicken broth. Bring to a gentle boil.

Cook the chicken: If you’re using raw chicken, add it to the pot now. Reduce to a simmer and cook 10–12 minutes, or until the chicken is cooked through. Remove, shred, and return to the pot. If using pre-cooked chicken, wait and add it later with the greens.

Add the orzo: Stir in the orzo and simmer, stirring occasionally, for 7–9 minutes or until al dente. Keep an eye on it— orzo can sink and stick. Add a splash of water or broth if needed to keep it brothy.

Finish with greens and lemon: Stir in the spinach (or thinly sliced kale) and the shredded cooked chicken. Simmer 1–2 minutes, just until the greens wilt. Stir in the lemon juice a bit at a time, tasting as you go. You want a bright but balanced lemon flavor.

Season to taste: Add salt, black pepper, and a pinch of red pepper flakes if you like a hint of heat. Remove the bay leaf and Parmesan rind.

Optional richness: For a silkier finish, stir in an extra tablespoon of olive oil or a small knob of butter. Top with chopped fresh dill right before serving.

Serve: Ladle into bowls and garnish with more dill, extra lemon wedges, and freshly cracked pepper. If you have it, a sprinkle of grated Parmesan is great here.