Directions

1. In a large Dutch oven, sauté the onions, carrots, celery, and garlic in the butter, €”along with the salt and pepper, for 4 to 5 minutes.
2. Add the rosemary sprigs and cook for another minute or so.
3. Add the chicken broth and bring to a boil, stirring occasionally.
4. Add the cooked chicken and cook for another 15 minutes, stirring occasionally.
5. Remove the rosemary sprigs.
6. Add the orzo pasta and the parsley flakes and cook for another 10 minutes until the pasta is tender, stirring occasionally.
7. Add the lemon juice and lemon zest and cook for 5 more minutes.
8. Serve with slices of lemon and enjoy!