A comforting soup made with tender chicken, vegetables, and orzo in a lightly creamy broth. Balanced, filling, and easy to prepare in one pot.

3 tablespoons unsalted butter

1 sweet onion, diced

3 carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

½ teaspoon kosher salt, plus more to taste

½ teaspoon black pepper, plus more to taste

½ teaspoon poultry seasoning

1 ½ cups cooked, shredded chicken

6 cups chicken broth

1 cup uncooked orzo pasta

½ cup milk

1 teaspoon all-purpose flour

3 tablespoons chopped fresh parsley

Grated parmesan cheese, for serving

Lemon wedges, for serving

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1. Melt the butter in a large pot over medium heat. Add onion, carrots, celery, garlic, salt, and pepper. Cook until softened.

2. Stir in poultry seasoning and shredded chicken.

3. Add chicken broth and bring to a boil. Reduce to a simmer.

4. Stir in orzo and cook uncovered until tender, about 8 minutes.

5. Whisk milk and flour until smooth. Stir into soup and simmer 1 to 2 minutes until slightly thickened.

6. Adjust seasoning and stir in parsley.

7. Serve hot with lemon, parmesan, and extra parsley.

For a brighter flavor, add extra lemon juice before serving. If the soup thickens after storage, add a splash of broth when reheating.