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.
Enjoy!
Notes
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