Ingredients

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, diced

1 cup orzo pasta

6 cups chicken broth

2 cups cooked, shredded chicken (rotisserie works great!)

1 tsp dried thyme

1 bay leaf

Juice of 1 large lemon

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions

Sauté the Veggies:

In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Saute for 5-7 minutes until vegetables are softened.

Add the Broth & Chicken:

Pour in the chicken broth and bring to a simmer. Stir in shredded chicken, thyme, bay leaf, salt, and pepper.

Simmer for 10 minutes.

Cook the Orzo:

Stir in the orzo pasta and cook for another 8-10 minutes until the orzo is tender.

Add Lemon & Adjust Seasoning:

Stir in fresh lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Serve & Garnish:

Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the zesty, comforting flavors!