Preparation
- In a large stockpot, heat oil over medium-high. Sauté celery, carrots & onion for 5-7 minutes.
- Stir in garlic & cook for about 30 seconds, then add flour & cook for another minute. Pour in broth & stir until flour has dissolved, then add Italian seasoning & chicken. Bring soup to a boil. Cover & reduce heat to simmer for 10 minutes.
- Stir in orzo & cook for 10 minutes, until orzo is cooked through. Stir occasionally to make sure orzo doesn’t stick to bottom of pot.
- Remove chicken from pot & shred using two forks. Add chicken back in, along with lemon juice & parsley. Serve immediately.
