Chicken Orzo Soup

1 T. butter or oil

3 carrots, peeled and diced

2 ribs celery, sliced

1 medium onion, diced (about 1 ½ cups)

1 clove garlic, minced

2 hands full of fresh spinach-washed

1 boneless, skinless chicken breast, rinsed and diced

Salt and pepper

4 cups chicken broth

1 bay leaf

1/2 cup orzo pasta

Heat a large stockpot to medium-high heat. Add butter or oil and turn pan to coat surface. Add carrots, celery, onion, garlic and spinach. Saute until vegetables are tender, about 5-6 minutes.

While vegetables are cooking, dry chicken with paper towel and sprinkle with salt and pepper. Add chicken to pan and cool until no pink is visible. Add chicken broth and bay leaf. Bring soup to a boil and then reduce to simmer. Cover pot and cook about 20 minutes, stirring occasionally. Add orzo and cook until tender, about 8 minutes. Remove bay leaf before serving.