6 Cups lower-salt chicken broth
1 chicken breast, thinly sliced or shredded or 1 Cup rotisserie chicken
1 1/2 tespoon dried oregano
1 teaspoon kosher salt
1/2 Cup orzo pasta
1/4 Cup grated yellow onion
1 1/2 finely grated Parmigiano-Reggiano cheese
3 Cups packed baby spinach
1/2 Cup frozen petite green peas
2 Tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
Slice or shred chicken and add to a large pot along with the chicken broth, oregano and kosher salt. Cover and bring to a boil over high heat. Add the orzo and boil for 3 minutes. Uncover, add grated onion and reduce heat to medium. Simmer until orzo is just tender, 2 to 3 minutes. Remove from heat. Wisk the hot soup while slowly pouring in the Parmigiano-Reggiano cheese until fully incorporated. Stir in baby spinach, peas and lemon juice.
Season to taste with salt and freshly ground black pepper.
6 to 8 servings