Serves 4
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To serve

  1. Heat the olive oil in a large soup pot over a medium heat. Add the onions, carrots, and celery and cook for eight minutes, stirring frequently, until the vegetables are softened.
  2. Add the oregano, diced chicken, stock, salt and pepper and bring to a boil. Reduce the heat and simmer for 15 minutes, until the chicken is cooked. Add the orzo and cook, uncovered, at a gentle boil for 8-10 minutes, until the orzo is al dente.
  3. Season to taste. Reduce the heat to low and add the spinach and lemon juice.
  4. Serve with grated Parmesan.

Nutrition Facts

Per serving: 311kcals, 6.4g fat (0.7g saturated), 44.4 carbs, 5.9g sugars, 18.8g protein, 3.8g fibre, 0.906g sodium 

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