Lemon Chicken Orzo Soup

Servings - approx. 12 ( 6 quarts)   Serving size - approx. 1 1/2 cups - 2 cups  Points Plus per Serving - 3 Points+
Calories - 126,   Total Fat - 1.1g,   Carb. - 19.6g,   Protein - 10.8g,   Fiber - 2.1g

1 tsp. Olive oil
1 med onion, chopped
3 - 4 med carrots, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. dried oregano
3 - 32 oz. boxes of fat free, low sodium chicken stock
8 oz. cooked and chopped chicken breast
8 oz. orzo pasta, parboiled in salted water for half the time called for on the package and drained
1/2 cup fresh lemon juice ( about 2 lemons)
zest from one lemon
salt and pepper, to taste
8 oz. organic baby spinach
lemon slices and Parmesan cheese for garnish ( optional ) 

1.  In a large stock pot or dutch oven heat oil on med heat.  Add the onion, carrots and celery.  Cook until vegetables begin to soften and onion starts to become translucent.  Add in the garlic and cook for another minute or so.  Add in the bay leaf, thyme, oregano and some salt and pepper.  ( as much as you like on the salt and pepper)  Cook for another 30 seconds or so, and add in all the broth.  Bring to a boil and then partially cover and turn down to a simmer.  Cook until the vegetables are just soft.  
2.  Add in the parboiled pasta, lemon juice and lemon zest.  Stir.  Add in the cooked chicken.  Allow to heat through.  ( Pasta will continue to cook at this point)  Before serving, stir in baby spinach and allow to get wilted in hot broth.  Check for salt and pepper and add as needed and remove bay leaf.  Check pasta to see if it is soft enough.  Spoon into bowls and garnish with lemon slices and Parmesan cheese, if desired.