Lemon Chicken Orzo Soup with Spinach

2 Tablespoons Olive Oil, divided
1 1/2 cups chopped Onions
1 1/2 cup chopped Carrots

1 1/2 cup chopped Celery

2 cloves Garlic, minced

1 Bay Leaf

1 teaspoon dried Oregano

1 1/4 teaspoon salt
3/4 teaspoon ground pepper
4 cups Chicken Broth
2/3 cup Orzo
5 oz chopped Spinach

1 Rotisserie Chicken, shredded
1 lemon, zested and juiced

Heat 1 Tablespoon oil in a large pot over medium-high heat.  Add onions, carrots and celery to the pan.  Cook, until the veggies are soft and lightly browned, 3-5 minutes.  Add garlic, bay leaf and oregano.  Cook, stirring, until fragrant, ~1 minute.  

Add broth and bring to a boil over high heat.  Add orzo.  Reduce heat to maintain a simmer, cover and cook for 5 minutes.  Add spinach and continue cooking until the orzo is tender ~5-8 minutes more.

Remove from heat.  Discard bay leaf.  Stir in chicken, lemon zest, lemon juice.