A bright and comforting soup made with tender chicken, orzo pasta, and a refreshing lemony broth, perfect for a cozy meal or a light dinner.

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Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
Stir in the chicken broth and bring to a boil.
Add the orzo and dried thyme. Reduce heat and simmer for about 8-10 minutes, or until the orzo is tender.
Stir in the shredded chicken, lemon juice, and lemon zest. Cook for another 2-3 minutes to heat through.
Season with salt and pepper to taste.
Garnish with chopped parsley before serving.

Use rotisserie chicken for convenience.
Adjust lemon juice to taste if you prefer a stronger or milder lemon flavor.
Leftovers may thicken as the orzo absorbs more broth; add more broth when reheating if needed.