Heat olive oil in a large dutch oven.
Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
Add chicken stock and lemon juice. Bring to a boil.
Add chicken and orzo. Simmer until orzo is cooked thru.
Just before serving add parsley. Garnish with black pepper and Romano cheese.
