- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 small bulb fennel, thinly sliced
- 1 cup of orzo
- 1 teaspoon dried thyme
- 6 cups chicken stock
- 2 cups of shredded cooked chicken
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons chopped Italian parsley leaves
- Heat the oil in a large pot over medium heat. Add the onion and sauté until soft, about 3 minutes. Add the carrots, celery, and fennel; sauté until the vegetables are bright and crisp-tender, about 3 minutes more. Add the orzo and thyme, and stir to coat and lightly toast, about 1 minute.
- Pour in the stock, bring to a boil, and simmer until the orzo is tender, about 10 minutes.
- Add the chicken, lemon juice, salt and pepper, and simmer until the chicken is warmed through. Taste for seasoning. Stir in the parsley and serve.
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