In a large pot or dutch oven, heat the Olive Oil (1 tablespoon) over medium heat.
Once hot, add the Celery (3 rib), Carrot (3), and Yellow Onion (1). Sauté until tender and soft. About 6-8 minutes. Add the Garlic (1 tablespoon), Dried Rosemary (1/2 teaspoon), and Dried Thyme (1/2 teaspoon) and sauté one more minute until fragrant and soft.
Add the Chicken Stock (8 cup) to the pot and bring to a boil.
Add the Chicken (2 1/2 cup), Fresh Parsley (1 tablespoon), Orzo Pasta (1 pound), Ground Black Pepper (1/2 teaspoon), and Kosher Salt (1 teaspoon). Bring to a simmer and reduce heat to maintain. Cook for about 20 minutes, stirring very frequently until the orzo is cooked and most (but not all) of the liquid is absorbed.
Stir in the Lemon Juice (2 tablespoon) for freshness. If you’d like it extra creamy, stir in a splash of Heavy Cream (1 splash). Serve and Enjoy.