Instructions

• Prep the ingredients: dice 1 medium onion; chop 2 medium carrots and 3 stalks celery; mince 2 cloves garlic; dice 1 pound chicken breast; chop 1/4 cup fresh parsley; have 1 medium lemon ready.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat.
• Add the diced onion, chopped carrots, chopped celery, and minced garlic to the pot. Cook, stirring occasionally, until the onion is softened, approximately 10 minutes.
• 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 opaque on the outside.
• Add 6 cups low-sodium chicken broth, 1 cup dry orzo, 1/2 teaspoon Worcestershire sauce, 1 bay leaf, 1 tablespoon fresh thyme, and 1 teaspoon fresh rosemary to the pot. Bring the mixture to a boil.
• Reduce heat to medium-low, cover, and simmer until the orzo is tender but still slightly firm, about 6 to 8 minutes.
• Stir in 1 cup frozen green peas and allow them to heat through.
• Remove the pot from heat, discard the bay leaf, and squeeze the juice of the 1 medium lemon into the soup.
• Portion the soup into bowls and garnish each serving with the 1/4 cup chopped fresh parsley. Serve.