Step 1

Heat olive oil in a large heavy bottom skillet over medium-high heat. Add in onion, carrots, and celery. Sautee, stirring occasionally, for 6-7 minutes or until all the vegetables are softened. Add in garlic and saute for another minute.

Step 2

Sprinkle the flour into the pot and cook, stirring constantly, for one minute. The flour will coat the vegetables creating a glue-like paste around them, which is normal.

Step 3

Pour in the chicken stock and add in the chicken, salt, and pepper. Put the lid on, bring to a boil, turn the heat down to medium-low, and let it simmer for 15-20 minutes.

Step 4

Add the orzo and cook for another 10 minutes or until it is cooked through. Stir frequently to make sure that orzo doesn’t stick to the bottom of the pan.

Step 5

Remove the now-cooked chicken from the pot and shred into smaller bite-sized pieces. Put it back into the pot and bring it to a boil to one last time.

Step 6

Stir in the lemon juice and fresh parsley right before serving. Serve with lemon wedges and crusty bread on the side.