Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.
Step 2: Stir in the minced garlic, thyme, and rosemary. Cook for another 1 minute until the aromatics are fragrant.
Step 3: Add the chicken broth and the raw chicken. Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes, or until the chicken is cooked through.
Step 4: Remove the chicken from the pot and set aside on a cutting board to cool slightly. Meanwhile, add the orzo pasta to the simmering broth and cook according to package directions (usually about 8-10 minutes).
Step 5: While the pasta cooks, shred the chicken using two forks.
Step 6: Once the pasta is tender, return the shredded chicken to the pot. Stir in the heavy cream, lemon juice, lemon zest, and fresh baby spinach.
Step 7: Cook for another 2-3 minutes until the spinach is wilted and the soup is heated through. Season generously with salt and pepper.
Step 8: Serve hot, garnished with fresh parsley and an extra lemon wedge if desired.