Fresh Spinach, Orzo and Chicken Soup

•    2 tablespoons olive oil
•    4 boneless, skinless chicken breasts, cut into 1 inch cubes
•    Sea salt and fresh ground black pepper
•    1 large yellow onion, diced
•    2 cloves garlic, minced
•    1 teaspoon ground coriander
•    Pinch of ground cinnamon
•    1 32 oz. container Pacific Natural Foods Free Range Chicken Broth
•    2/3 cup uncooked orzo
•    1 tablespoon fresh lemon juice
•    3 cups lightly packed fresh baby spinach
•    1/3 cup finely grated Parmesan cheese
•    6 lemon wedges

Season chicken with salt and pepper. In a 4-quart saucepan, heat oil over medium-high heat. Sear chicken until lightly browned; transfer to a bowl until needed.

Reduce heat to medium, add onions and garlic. Sauté until onions soften, about 5 minutes. Add coriander and cinnamon, stir about 1 minute. Add broth, bring to a boil then stir in orzo and cook until tender, 8-10 minutes. Add chicken and accumulated juices and bring to a boil. Cook for 1 minute. Remove from heat, stir in lemon juice. Season with salt and pepper if needed.

Divide spinach evenly between six bowls. Ladle hot soup over spinach, garnish with Parmesan cheese and a lemon wedge. Serve immediately. Serves 6.