In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat until it shimmers. Add 1 ½ cups of diced carrots, 1 cup of diced celery, and 1 cup of finely diced yellow onion. Sauté the vegetables for about 8 minutes until they soften.

Stir in 3 minced garlic cloves and cook for about 30 seconds until fragrant.

Sprinkle 2 tablespoons of all-purpose flour evenly over the vegetable mixture and stir well. Cook for an additional minute.

Pour in 6 cups of low sodium chicken broth gradually, stirring continuously. Bring the mixture to a gentle boil.

Once boiling, add 1 pound of boneless skinless chicken breasts. Reduce the heat to a simmer and cover.

Carefully remove the chicken from the pot, let it rest for a few minutes, then shred or dice it.

Add 1 cup of whole wheat orzo to the simmering broth and stir well. Simmer for an additional 7 minutes.

Return the shredded chicken to the pot along with 4 cups of roughly chopped spinach, ¼ cup of freshly squeezed lemon juice, and 2 tablespoons of chopped fresh dill. Stir gently to combine.

Allow the soup to simmer for an additional 3 to 5 minutes. Taste and adjust seasoning as needed.