Ingredients
2 Tbsp olive oil
1 medium onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, chopped
1 tsp drive oregano
1/2 tsp dried thyme
6 cups low-sodium chicken broth
1 lb boneless, skinless chicken breasts
3/4 cup orzo pasta, uncooked
2 large lemons, juiced (plus 1 tsp zest)
1 tsp salt
1/2 tsp black pepper
1 Tbsp fresh parsley, shopped (for garnish)

Instructions
Heat 2 Tbsp of olive oil in a large pot over medium heat. Add the onion, carrots and celery. Sauté for 5-6 minutes. Stir in dried oregano and dried thyme and cook for 1 minute. Pour in the chicken broth and add chicken breasts to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes or
until the chicken is cooked through (165°F).

Remove chicken and shred meat. Bring soup to boil and stir in the orzo, cooking for 8-10 minutes. Stir occasionally. Reduce to a simmer and return the shredded chicken to the pot. Stir in lemon juice and zest, and simmer for 2-3 minutes. Season with salt and pepper and garnish with chopped parsley.