Lemon Chicken Orzo Soup

Dice chicken into bite-size cubes. This is easiest to do if chicken is just slightly frozen. Season chicken cubes with the salt and pepper. Heat a stock pot with 1 tablespoon olive oil over medium-high heat. Add seasoned chicken and cook until well-browned, stirring occasionally, about 8–10 minutes. Once browned, remove from stock pot and set aside, reserving the drippings in the pot.

Add remaining oil to pot. Add onion, carrots, and celery and cook until onion is tender, about 6 minutes. Add garlic and cook for an additional minute, until fragrant. Add thyme, rosemary, chicken stock, and orzo and bring to a boil. Once boiling, reduce heat to medium and simmer, uncovered, until orzo and carrots are tender, approximately 10–12 minutes.

Add lemon juice and parsley and stir to combine. Season to taste.

Note: If storing for later, you will likely need to add additional chicken stock upon reheating since the orzo will absorb more liquid if not eaten right away.