1 ½ cups diced cooked chicken meat (I used leftover rotisserie chicken meat)
4 cups loosely-packed fresh spinach
Salt and black pepper
Instructions
Heat oil in a large stockpot over medium-high heat. Add onion and cook for 4 minutes, until soft.
Add carrots, celery and garlic and cook for 3 more minutes.
Add chicken stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine.
Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Add chicken and spinach; cook for 1-2 minutes until spinach is bright green and wilted. Adjust seasoning with salt and black pepper to taste. Serve warm.