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 ounce) container PNF Organic Free Range Chicken Broth
2/3 cup uncooked orzo
1 Tablespoon fresh lemon juice
3 cups lightly packed fresh baby spinach
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 a lemon wedge.