Step 1

In a large Dutch oven, heat the oil over medium heat. Add the carrot, celery, onion, basil, salt, pepper. Let cook until the vegetables soften and are beginning to brown, about 8 minutes (don’t rush this step; it builds important flavor).

Step 2

Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Step 3

Sprinkle the flour over the top and stir until it disappears. Pour in 6 cups of the chicken broth and stir to combine. The flour should be completely dissolved.

Step 4

Carefully lower the chicken into the broth. Bring the soup to a boil, then reduce the heat, partially cover the pot, and let gently simmer for 10 to 15 minutes, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer. Check the soup periodically to make sure you are maintaining a gentle simmer vs. a rapid boil.

Step 5

Remove the chicken to a cutting board and cover. Let rest at least 5 minutes.

Step 6

Return the soup to a simmer, then stir in the orzo. Continue to simmer for 7 additional minutes, stirring periodically to keep the orzo from sticking, until the orzo is very al dente (it should be nearing done but still be too firm to eat).

Step 7

Dice or shred the chicken, then add it to the pot.

Step 8

Stir in the spinach, lemon juice, and dill. If you desire a thinner soup, add the remaining 1 to 2 cups chicken broth, until the soup is to your liking. Continue to simmer and stir periodically for 3 to 5 additional minutes, until the spinach wilts and the orzo is al dente. Taste and add additional salt and pepper as desired. Enjoy warm.