Preparation Steps

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
• Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• Stir in the orzo pasta, lemon juice, parsley, salt, and pepper. Cook for another 8-10 minutes, or until the orzo is tender.
• Taste and adjust seasoning if necessary. Serve hot.