Chicken, Mushroom and Orzo Chowder

First wash the chicken well and cut it into pieces. Place the chicken into a stock pot along with the chicken stock, bay leaf and thyme. Allow the chicken to cook on medium-high heat for 25 minutes.

Remove the chicken and place on a cutting board. Strain the stock and put it back into the stock pot.

While the chicken cools, dice the onion, slice the mushrooms and grate the garlic. Transfer to a non-stick skillet and saute with olive oil. Allow the veggies to cook on medium high heat.

Remove the skin off the chicken and begin shredding into large strips. Add the spinach to the skillet and saute until it slightly wilts.

Turn the heat up to medium high, and transfer the chicken back into the stockpot along with the ingredients in the skillet. Stir everything well and begin peeling your carrot. Cut the carrot into cubes and add to the pot. Bring the soup up to a strong simmer and let it cook for 10 minutes before adding the orzo. Add in the cumin, salt and pepper. Add the lemon juice and stir well. Cook until the orzo is al dente.

Finish off by adding the cream and the chopped parsley. Remove the bay leaf and the thyme stalk before serving and add a little extra lemon to your bowl if desired. Serve with crusty garlic bread.