A bright and comforting soup made with tender chicken, orzo pasta, and a zesty lemon flavor, 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; cook until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Stir in orzo, oregano, and turmeric (if using). Reduce heat and simmer for 10 minutes or until orzo is tender.
Add shredded chicken and cook for another 3-5 minutes until heated through.
Stir in lemon juice, salt, and pepper to taste.
Remove from heat and sprinkle with fresh parsley before serving.

Use rotisserie chicken for a quick prep shortcut.
Add more lemon juice if you prefer a tangier flavor.
For a creamier texture, stir in a beaten egg at the end while whisking constantly.