Quick Chicken Orzo Vegetable Soup

What you need:

• 1 small fennel bulb, thinly sliced and chopped (I used a mandolin)
• 4 small carrots, thinly sliced (I used a mandolin)
• 1 rib celery, diced
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• 1 cup orzo (or other small pasta), uncooked
• 2 cups cooked chicken, diced
• 6 cups chicken stock
• 1 cup water
• 1/2 tsp salt
• 1/2 tsp fresh pepper
• 4 cups fresh spinach, chopped
• 1 lemon, juiced
• parsley (for garnish)

What you do:

• In a large 5L Dutch oven over medium heat, add olive oil, onions and garlic, cook for 2 minutes until they are starting to get soft

• Add fennel, carrots and celery, cook 1 minute

• Add chicken stock

• Bring to a boil
• Add orzo, salt and pepper

• Cook 8 minutes
• Add cooked chopped chicken

• Add spinach, stir

• Cook 2 minutes
• Remove from heat, add lemon juice, stir

• Serve, garnish with chopped parsley