A bright and comforting soup made with tender chicken, orzo pasta, and a refreshing hint of lemon, perfect for a light yet satisfying meal.

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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
Add garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth and add the chicken breasts. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
Add orzo, oregano, thyme, salt, and pepper. Simmer for another 10 minutes, or until the orzo is tender.
Stir in lemon zest, lemon juice, and parsley. Adjust seasoning if needed.
Serve hot and enjoy!

For a creamier texture, stir in a beaten egg or a splash of cream before serving.
You can substitute rotisserie chicken to save time.
Leftovers can be stored in the fridge for up to 3 days.