Begin by dicing your chicken breast into bite-sized pieces. Set it aside.

In a large pot over medium heat, drizzle a bit of oil and sauté the diced onion, carrots, and celery until the onions become translucent, about 5 minutes. Add the minced garlic and stir for an additional minute.

Once the veggies are looking vibrant, add the chicken pieces, seasoning with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

Pour the chicken broth into the pot and bring it to a simmer. Once it’s bubbling, add the orzo pasta and cook according to package instructions, usually about 8–10 minutes.

When the orzo is cooked through, squeeze in the lemon juice and stir to combine. Adjust seasoning to taste if needed.

Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy!