Step 1

Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium heat. Sear chicken until browned on all sides, about 5-7 minutes. Remove and set aside.

Step 2

Add olive oil and butter in the same pot. Sauté garlic, onion, carrots, and celery until softened, about 5 minutes.

Step 3

Stir in thyme, chicken broth, bay leaves, and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 4

Add orzo to the pot and cook until tender, about 8-10 minutes, stirring occasionally.

Step 5

Return chicken to the pot and stir in lemon juice. Taste and adjust seasoning as needed.

Step 6

Ladle soup into bowls, garnish with fresh parsley, and top with Parmigiano Reggiano, if desired.