Pour in chicken stock, then add tomatoes, orzo, thyme, and Italian seasoning. Stir to combine, place chicken in soup, then bring everything to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Remove chicken to a plate, then stir in the spinach. Meanwhile, shred the chicken, then return it to the pot. Season with salt and black pepper to taste (if needed).
Serves 6
Notes
If you want to make this soup vegetarian, you could replace the chicken with a can of rinsed and drained cannellini beans (or any white bean, really), and top each serving with plenty of freshly grated Parmesan cheese.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/italian-orzo-chicken-soup/