Instructions

• Prep all ingredients: dice 1 medium onion and 1 pound chicken breast; chop 2 medium carrots and 3 stalks celery; mince 2 cloves garlic; chop 1/4 cup fresh parsley; have 1 medium lemon ready to juice.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat.
• Add the diced onion, chopped carrots, and chopped celery to the pot. Cook, stirring occasionally, until the onion is softened, approximately 10 minutes.
• Add the minced garlic and cook, stirring, until fragrant, about 30 seconds to 1 minute.
• Add the diced chicken to the pot and season with 1/2 teaspoon ground black pepper and 1/2 teaspoon salt. Cook, stirring frequently, until the chicken is mostly white on the outside, about 3–5 minutes.
• Pour in 6 cups low-sodium chicken broth, then add 1 cup dry orzo, 1/2 teaspoon Worcestershire sauce, 1 bay leaf, 1 tablespoon fresh thyme, and 1 teaspoon fresh rosemary. Stir to combine and bring the soup to a boil.
• Once boiling, reduce heat to medium-low, cover, and simmer until the orzo is tender but still slightly firm, about 6–8 minutes. Stir occasionally to prevent sticking.
• Stir in 1 cup frozen green peas and cook just until heated through, about 1–2 minutes.
• Remove the pot from heat. Squeeze the juice of 1 medium lemon into the soup and remove and discard the bay leaf. Stir in the 1/4 cup chopped fresh parsley (reserve a little for garnish if desired), portion into bowls, and serve.