• Preheat your oven to 350F
• Pour 1 cup of broth into the bottom of an oven-safe dish. Add in chicken breasts and sprinkle salt and pepper, to taste. Cover with lid or foil and place in a preheated oven for about 30 minutes or until the chicken is cooked through (165F internal temperature if using a meat thermometer).
• While the chicken is cooking, dice your onion, celery, and carrots and set aside
• Once your chicken is cooked, take it out of the oven to cool.
• In a large pot or Dutch oven, heat olive oil or avocado oil and add diced vegetables.
• Once veggies are cooked down for about 5 minutes, add in flour and mix well.
• Pour broth into pot and stir well, ensuring all the flour has dissolved into the broth.
• Once the cooked chicken is cool enough to handle, shred it either by hand or using a stand mixer.
• Add your shredded chicken to the soup.
• Add in uncooked orzo and mix well. The orzo takes about 10 minutes to cook through.
• Add freshly squeezed lemon juice to the soup pot and combine well. Serve immediately.

Optional

• If you want, add chopped parsley and lemon zest on top before serving. You can save leftover soup for about three days or freeze it.