In a large pot or Dutch oven, heat 1 Tbsp. olive oil over medium heat. Sprinkle chicken with salt and pepper on each side. Cook chicken until lightly browned, stirring frequently, about 5 minutes. Remove chicken to a plate; set aside.
Add remaining 1 Tbsp. oil to the pot. Add carrots, celery, garlic and onion. Cook until tender, stirring occasionally, about 3-4 minutes. Stir in Italian seasoning. Cook an additional minute.
Stir in chicken broth and bring to a boil. Add orzo, rosemary and cooked chicken. Reduce heat to low and simmer until orzo is tender, about 10-12 minutes (If using leftover chicken, add now). Remove from heat. Stir in lemon juice and parsley. Season with salt and pepper, to taste.
Ladle into individual serving bowls.
For a vegetarian-friendly option, replace the chicken with 3 cups sliced mushrooms (or omit it altogether), and use veggie broth in place of chicken broth.Recipe adapted from Damn Delicious
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