• 2 tablespoons (30ml) olive oil
• 1 onion, diced
• 3 medium carrots, diced
• 2 stalks celery, diced
• ½ teaspoon (2.5ml) thyme
• 2 cloves garlic, minced
• 6 cups (1½L) chicken broth
• ¾ cup (155g) orzo dried pasta
• 2 chicken breasts, cooked, cut into bite size pieces
• 1 sprig of rosemary
• 2 bay leaves
• juice of 1 lemon
• zest of 1 lemon
• 2 tablespoons (3.25g) fresh parsley, chopped
  

Put the olive oil in a large pot and add in the onion, carrots, and celery.  Sauté on medium/low heat for 8-10 minutes until tender.  Add in the thyme and garlic and continue to cook for 1 minute. Stir in the chicken broth.  Add in the orzo, chicken, rosemary sprig and bay leaves.  Bring to a boil and reduce to low.  

Simmer for 12-15 minutes until the orzo is tender.  Season with salt and pepper to taste.  

Prior to serving, stir in the lemon juice, zest and parsley.  

Serve immediately.