A light and refreshing soup featuring tender chicken, orzo pasta, and a bright burst of lemon for a cozy yet vibrant meal.

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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Pour in chicken broth and bring to a boil.
Add orzo pasta and cook according to package directions, about 8-10 minutes, until tender.
Stir in shredded chicken and oregano; simmer for 5 minutes until heated through.
Remove from heat and stir in lemon juice and fresh parsley.
Season with salt and pepper to taste.
Serve hot, garnished with lemon slices if desired.

Add more broth if the soup thickens as it sits.
Use rotisserie chicken to save time on prep.
Adjust the amount of lemon juice based on your taste preference.
Store leftovers in the fridge for up to 4 days; the orzo may absorb more broth over time.