In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add 1 diced small onion and sauté until softened and translucent, about 3-4 minutes.

Incorporate 2 minced garlic cloves into the pot. Stir them in and cook for an additional minute, just until fragrant but not browned.

Pour in 4 cups of low-sodium chicken broth, stirring briefly to combine with the aromatics. Bring the mixture to a rolling boil over high heat. Once boiling, add ¾ cup of orzo and any optional 1 cup diced carrots if you desire a heartier soup. Reduce heat back to a simmer and cook for 8–10 minutes, or until the orzo is tender.

Add in 1 pound of shredded or cubed cooked chicken and 2 cups of vibrant baby spinach. Stir everything together and let it simmer for an extra 2–3 minutes until the spinach wilts down.

Remove the pot from heat and stir in 2 tablespoons of pesto and squeeze in the juice of ½ lemon for brightness. Season generously with salt and pepper to taste.

Ladle the soup into bowls and garnish with an extra dollop of pesto, freshly grated Parmesan cheese, and optional lemon slices.