Chicken and Lemon Orzo Soup

In a Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery to the pot and cook for 6-8 minutes or until tender. Add the garlic and cook for 1 minute more, or until a garlicky aroma fills the air. Season with salt and pepper and sprinkle the mixture with the herbs de Provence. Add the white wine, stir to to deglaze the pot, and cook until it has reduced by half, about 3-4 minutes.

Add the chicken broth, lemon juice and lemon zest. Bring to a boil, then reduce to a simmer. Add the orzo and cook until al dente, about 6-8 minutes.

Reduce the heat to low and add the cooked chicken breast cubes and fresh parsley. Cook for 4 minutes more. Serve warm, garnished with parsley.