1 (8 ounce) package dark greens (spinach or collards)
Bring a stock pot of lightly salted water to a boil. Let orzo cook in the boiling water until partially cooked through but not yet soft (5 minutes). Drain and rinse with cold water until completely cooled.
Over medium heat, heat olive oil in a large pot. Cook and stir celery, carrots, and onions until the vegetables begin to soften and the onion becomes translucent. Stir in garlic and cook until fragrant. Add herbs, seasonings, and chicken broth into the pot.
Bring the broth to a boil. Cover the pot partially, reduce heat to medium-low, and simmer until the vegetables are tender (10 minutes).
Stir orzo, orange juice, and zest into the broth; add chicken. Cook until the chicken and orzo are heated through, (5 minutes). Stir in greens and cook until the greens wilt into the broth and the orzo is tender (5 minutes). Serve in your favorite soup bowls. Garnish with citrus slices, scallions and Parmesan cheese.
Recipe by at http://sophistishe.com/2014/01/citrus-chicken-orzo-soup/