lemony chicken and dill soup

For soup:

• 2 tbsp. olive oil
• 3 medium carrots, sliced
• 3 stalks celery, slice
• 1/2 medium onion
• 3 garlic cloves, finely chopped
• 8 c. low-sodium chicken broth
• 3 boneless, skinless chicken breasts (about 1 pound total)
• 2 bay leaves
• 3 sprig fresh thyme
• Kosher salt and freshly ground black pepper
• 2/3 c. orzo
• 4 c. packed fresh baby spinach
• 3 tbsp. chopped fresh dill
• 1 tbsp. finely grated lemon zest, plus 2 tablespoons fresh lemon juice

For Garlic Toast

• 1 lb. baguette
• 1/4 c. olive oil
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper

1. Heat oil in a dutch oven over medium-high heat. Add carrots, celery, onion, and garlic and sauté until onions are soft, 4 to 6 minutes. Add broth, chicken, bay leaves, and thyme. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer until the internal temperature of chicken reaches 165 degrees F, 24 to 26 minutes.
2. Discard bay leaves and thyme sprigs. Remove chicken to a bowl and shred, with two forks, into bite-size pieces. Stir pasta into broth and cook until tender, 8 to 10 minutes. Add spinach, dill, lemon zest, lemon juice, and shredded chicken. Season with salt and pepper.
3. Serve with Garlic Toast.
4. To make the garlic toast: Arrange the baguette slices in a single layer on a baking sheet. Stir together the olive oil garlic and brush over bread. Season with salt and pepper. Bake at 375 degrees F until crisp and golden, 8 to 10 minutes.