Instructions

• Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook the vegetables, stirring occasionally, for 5 minutes or until tender.
• Season with salt and pepper, then stir in the chicken broth. Add the lemon halves, chicken breasts, water, and chicken stock cube. Bring to a boil and cook for 5 minutes.
• Stir in orzo pasta, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes until the orzo is tender and the chicken is cooked through.
• Remove the chicken from the soup and shred with 2 forks, then return the chicken back to the pot and stir through.
• When ready to serve, ladle the soup into bowls, garnish with parsley, and serve with a wedge of lemon.