Chicken Orzo Soup

Serves Four

1 Tbs. unsalted butter
1 small yellow onion, finely chopped
2 carrots, thinly sliced
1 celery stalk, thinly sliced
2 Tbs. minced fresh thyme leaves, (removed from stems)
8 cups no or low sodium chicken stock
3/4 cup orzo, (a small oval shaped pasta)
6 oz. fresh baby spinach, stems removed
3 cups cooked chicken, shredded
Kosher salt and freshly ground pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese

First begin by sautéing the vegetables. In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots, celery and thyme leaves and sauté until the vegetables are softened, about 3 minutes more. Add the stock, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.

Add the pasta to the simmering soup and cook until the pasta is al dente, 3 to 4 minutes, or according to the package instructions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season to taste with salt and pepper.

Ladle the soup into warm bowls and garnish with some of the cheese. Serve immediately with remaining cheese at the table.