Peel and dice 1 onion and saute it in olive oil with 1/2 teaspoon of salt over low heat in a large pot while you are preparing the rest of the vegetables. (Cooking the onion slowly brings out the sweetness and gives a nice flavor to the soup.)
Wash and chop the carrots and celery into small pieces and add them to the pot with minced garlic and spices then stir well.
Turn up the stove to medium heat and saute for 3 minutes then add 10 cups of chicken-flavored vegan broth.
Bring to a low boil for 5 minutes, then add the vegan chicken of your choice (2 cups Soy Curls, 3 cups chicken seitan, or 2 cans of chickpeas drained and rinsed) (Add 2 additional cups of broth if using soy curls since they will absorb 2 cups of liquid.)
Allow to simmer for 5 more minutes, then add 1 1/2 cups orzo pasta and simmer for 10 more minutes.
Turn off the heat and stir in 6 cups of rough-cut baby spinach and the juice of 2 lemons lemon.
Notes
Add the spinach at the end of cooking so it just wilts in the soup and doesn't get cooked down.
Don't overcook the soup or the orzo will become mushy.
Swap out orzo for 3 cups of cooked white rice if desired.
Use low sodium broth or half broth and half water for low sodium soup.