Start the soup: Set a large soup pot on the stove over medium heat and add the olive oil.

Add the chopped onion to the pot.

Add the diced carrots to the pot.

Cook the onion and carrots, stirring often, until the onion looks soft and the carrots start to lose their raw edge, 5 to 6 minutes.

Pour the chicken broth into the pot and raise the heat to high.

Bring the broth to a boil.

Stir the dry orzo into the boiling broth.

Lower the heat to medium so the broth keeps a steady bubble, and cook the orzo for 5 minutes. Stir once or twice so the pasta does not settle on the bottom of the pot.

Add the hearty ingredients: Add the chopped artichoke hearts to the pot.

Add the shredded chicken to the pot.

Simmer the soup for 3 to 4 minutes, until the chicken is hot and the orzo is tender but still holding its shape.

Add the baby spinach to the pot and stir until the leaves wilt into the broth, 1 to 2 minutes.