Ingredients

Method

1. 1

   Place a large pot or Dutch oven over medium-high heat and add the extra virgin olive oil.

2. 2

   Add the chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften.

3. 3

   Stir in the minced garlic, salt, and pepper.

4. 4

   Add the chicken breasts to the pot.

5. 5

   Pour in the chicken stock and water.

6. 6

   Season with dried oregano, red pepper flakes, and turmeric. Stir to combine.

7. 7

   Bring the soup to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes, or until the chicken is cooked through.

8. 8

   Remove the cooked chicken from the pot and set it aside on a plate.

9. 9

   Add the orzo and frozen peas to the simmering broth. Cook for about 9 minutes, or according to package directions, stirring occasionally.

10. 10

    While the orzo is cooking, shred the chicken using two forks.

11. 11

    Return the shredded chicken to the pot.

12. 12

    Stir in the fresh parsley, green onions, lemon juice, and lemon zest for the finishing touches.

13. 13

    Serve the soup hot and enjoy.