4 cups of chicken broth
1 tablespoon olive oil
1 onion, diced
1 teaspoon dried oregano
juice of 1 lemon
1 can of diced tomatoes with juice
1 lb box of orzo
1lb of pre-cooked chicken cubed into about 1 inch pieces
8 cups fresh spinach, roughly chopped
1/2 cup crumbled feta cheese
Pour the olive oil in to a large skillet or small dutch oven over medium heat.
Add onion and saute until translucent.
Add the can of tomatoes, broth, lemon juice and oregano. Bring to a boil.
Add the orzo and reduce heat to simmer. Cover and cook for 6 minutes, stirring occasionally.
Add the chicken and cook for an additional 2 minutes or until the pasta is cooked.
Add the spinach and stir until just wilted.
Place in bowls and garnish with the feta cheese.