Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
• 1 bay leaf
• 6 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• ½ cup orzo (or rice/pasta of your choice)
• 2 lemons (juice and zest of one lemon, slices for garnish)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Sauté the Vegetables

• In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

2. Add the Herbs and Broth

• Stir in the rosemary and bay leaf. Pour in the chicken broth and bring to a gentle boil.

3. Cook the Orzo

• Add the orzo to the broth and cook according to package instructions, usually 8-10 minutes, stirring occasionally.

4. Add Chicken and Lemon

• Stir in the cooked chicken, lemon zest, and lemon juice. Simmer for another 5 minutes. Season with salt and pepper.
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5. Serve and Garnish

• Remove the bay leaf before serving. Garnish with fresh parsley and a lemon slice for a bright, fresh touch.