Step 1

In a large Dutch oven or heavy cooking pot, heat about 2 tablespoons extra virgin olive oil until shimmering. Add the yellow onion, celery, carrots, and garlic. Season with a good pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened (about 5 minutes).

Step 2

Add the chicken, chicken stock, and water to the pot and season with another dash of kosher salt and black pepper and add the dried oregano and spices. Bring to a boil, then turn the heat to medium-low and cook for about 10 to 15 minutes or until the chicken is nearly fully cooked, making sure to spoon out any foam that bubbles to the top of the cooking liquid.

Step 3

Remove the chicken from the pot and set it on a plate and add the orzo and peas into the pot. Raise the heat to bring the liquid to a boil.

Step 4

Using two forks, shred the chicken breasts into smaller pieces. Add the shredded chicken to the pot and cook until the orzo is tender (al dente); about 8 minutes longer.

Step 5

Turn the heat off and stir in the lemon juice and zest, green onion, and fresh parsley. Enjoy.