Step 1

Melt Butter with Olive Oil & Sea Salt in saucepan over medium-high heat just until sizzling. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Add carrot, onion, celery, lemon zest, pepper and thyme. Cook, stirring occasionally, 3-5 minutes or until vegetables are crisply tender. Add chicken broth and lemon juice; cook until mixture comes to a boil. Continue cooking until vegetables are tender. Reduce heat to low.

Step 2

Bring water and salt to a boil in large saucepan. Add orzo; cook 9-11 minutes or until orzo is softened but slightly firm. Drain.

Step 3

Place 1/3 cup cooked orzo into bottom of each soup bowl. Ladle soup over orzo. Top each bowl with lemon slice and chopped parsley, if desired.