Step 1

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté, stirring occasionally, for about 5 minutes. Stir in the garlic and seasonings, and continue to cook for another minute, or until the mixture becomes fragrant.

Step 2

Pour in the chicken broth, and bring it to a boil over medium heat. Stir in the orzo pasta, and cook, stirring occasionally, for about 10 minutes, or until the orzo is tender.

Step 3

Add the shredded chicken, and let it simmer for 5 minutes to warm through. Stir in the heavy cream, and cook for 1–2 minutes, until warmed through.

Step 4

Remove the pot from heat, and stir in the lemon zest and juice. Adjust the seasoning with salt and black pepper to taste.

Step 5

Ladle the soup into bowls, and garnish with fresh parsley and thyme.

Step 6

Enjoy!