Chicken Orzo Soup

1. Generously season chicken thighs with salt and pepper.

2. In a cold medium pot, add avocado oil and place chicken skin side down. Turn heat to medium-high and cook for 8-10 minutes. Flip and cook for another 5 minutes.

3. Remove chicken from the pot, remove the skin, and place skin on a baking sheet lined with parchment paper. Cook in the oven for 8-10 minutes at 350°F. Set aside.

4. In the same pot over medium-high heat, add carrots, celery, leek, and onion. Season with salt and pepper and sauté until vegetables are tender, about 10 minutes.

5. Add tomato paste, Calabrian chili, garlic, oregano, and dill. Cook, mixing for 3 minutes.

6. Add the chicken broth, mix, and season with salt and pepper.

7. Add the chicken back in with bay leaves and thyme. Bring to a simmer, cover, and cook for 10 minutes. Remove the chicken, shred it, and add it back to the pot.

8. Add orzo and cook for 12 minutes, until orzo is fully cooked.

9. Add heavy cream and mix to combine. Add spinach and mix until just wilted. Season to taste with salt and pepper.

10. Serve with crispy chicken skin and Parmesan cheese.