Place the chicken, celery, carrots, onion, garlic, parsley, thyme, salt and peppercorns in a large pot with a tight-fitting lid. Add enough cold water to just submerge the chicken.

Cover the pot and bring to a boil; reduce the heat to a simmer (small, constant bubbles) and cook for about 45 minutes, or until an instant-read thermometer registers 165-degrees Fahrenheit when inserted into the thickest parts of the thigh and breast.

Remove the chicken, and set on a large cutting board to cool slightly. Strain out the aromatics and discard, reserving about 4 cups of broth. Pour remaining broth into an airtight container, and store in the fridge up to 5 days or in the freezer for up to a few months.

With a sharp knife, remove the white and dark chicken meat from the carcass. Chop or shred about 2 cups of meat into bite-size pieces and reserve, placing the rest in an airtight container in the fridge for up to 5 days. Discard the carcass.

In a separate dutch oven or large saucepan, add the reserved 4 cups chicken stock, the juice of one lemon, about half the dill and salt and pepper to taste. Cover and bring to a simmer.

Add the orzo, and cook for 8 to 10 minutes or until al dente, stirring frequently to prevent sticking.

When just done, reduce the heat to low, and stir in the reserved chopped chicken and a handful of spinach at a time until it’s just wilted.

Squeeze in the juice of half the second lemon, most of the remaining dill (save 1 or 2 teaspoons for garnish) and a good drizzle of olive oil. Check the seasoning again, and adjust with salt, pepper and lemon, if desired.

Cut the remaining lemon half into wedges.

Divide the soup among 3 or 4 bowls; sprinkle with the last of the dill, and drizzle with olive oil. Serve with a lemon wedge.