Prepare veggies as needed.

In a large dutch oven or sauce pan, heat avocado oil.

Add onions, carrots, and celery to pan. Let cook for 5 minutes or until beginning to soften.

Add in garlic, salt, pepper, and thyme. Cook for another 3 minutes.

Pour in chicken broth and the juice of three lemons. Cover with lid and bring to a boil.

Once boiling, add in orzo and cooked chicken. Let simmer for 15-20 minutes on medium heat, stirring occasionally.

Turn off heat and add in spinach. The soup will thicken as it sits. Serve!