Chicken Orzo Soup

I made this recipe when I had a cold and needed a soup to make me feel better. It was easy to make and as I couldn't really taste much of anything it was fine for me. I made it again when i didn't have a cold
and wanted that same quick soup but the taste for me just wasn't there and I didn't like it a bit. Much better to make a chicken soup from scratch

INGREDIENTS
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper
2 tsps olive oil

DIRECTIONS
1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4
cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.