Step 1

Place chicken and scraps from the outer layers and end of the onions, carrots and celery along with a couple bay leaves in a large stock pot. Add bay leaves and 8-10 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.

Step 2

Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leave

Step 3

Heat oil in a the same pot over medium heat. Add the chopped onions, carrots, celery, garlic and cook until tender, about 4-5 minutes. Stir in the shredded chicken, orzo, rosemary and turmeric (if using). Then return the broth to the stockpot and bring a boil.

Step 4

Reduce the heat and simmer until the orzo is cooked, about 20 minutes.

Step 5

Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley or mint, if desired.