In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat until shimmering. Season 1 pound of boneless skinless chicken thighs lightly with salt and pepper, then add them to the pot. Sear the chicken for about 3 minutes on each side until golden brown. Once nicely browned, set the chicken aside on a plate while preparing the vegetables.

If the pot is dry, add a little more olive oil, then toss in 2 medium leeks (washed and chopped), 3 diced carrots, and 2 diced celery stalks. Sauté these for about 5 minutes until the vegetables become translucent and fragrant. Add 2 cloves of minced garlic and stir frequently for an additional 30 seconds until the garlic becomes aromatic, infusing the air with flavor.

Stir in 2 teaspoons of Dijon mustard and pour in ½ cup of white wine, scraping the bottom of the pot to release any browned bits stuck to the surface. This should take about 1-2 minutes, creating depth in the flavor of your Chicken and Orzo Soup. If you prefer not to use wine, simply substitute it with water and proceed to the next step.

Pour in 8 cups of low-sodium chicken stock, ensuring to stir well to combine. Return the seared chicken thighs back into the pot, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 20-25 minutes, ensuring the chicken is fully cooked and tender.

After the chicken has simmered, carefully remove it from the pot and allow it to cool for a couple of minutes. Use two forks to shred the chicken into bite-sized pieces, then return the shredded meat back to the soup, stirring to integrate everything together perfectly.

Raise the heat slightly to bring the soup back to a low boil before stirring in ⅔ cup of whole wheat orzo. Let it cook for about 7-8 minutes, or until the orzo is just tender, while continuously monitoring to prevent overcooking. This will add a satisfying heartiness to the Chicken and Orzo Soup.

Remove the pot from the heat and stir in ⅓ cup of freshly squeezed lemon juice along with 1 tablespoon of lemon zest, giving the soup a refreshing brightness. Taste and adjust seasoning with extra salt or pepper as desired, enhancing the overall flavor profile of your comforting dish.

To serve, ladle the soup over fresh baby spinach in individual bowls, allowing the heat to gently wilt the greens. Garnish each bowl with fresh dill and a sprinkle of Parmesan cheese for an extra layer of flavor, making your Easy Lemony Chicken and Orzo Soup a delightful feast!