Lemon, Chicken, and Orzo Soup

adapted from The Mediterranean Dish

2-3 Tbsp extra virgin olive oil

1 yellow onion, chopped

2 ribs celery, chopped

3 carrots, peeled, thinly sliced

3 garlic cloves, minced

Salt and pepper

2 cups rotisserie chicken, chunks

6 cups chicken broth or stock

2 tsp dried oregano

1/2 tsp turmeric

1 tsp Aleppo pepper ( or, 1/2 tsp red pepper flakes)

3/4 cup uncooked orzo

1 cup frozen baby peas

1 lemon, zested and juiced

2 green onions, chopped, both white and green parts

1/3 cup fresh chopped parsley leaves

Heat olive oil in a large Dutch oven. Add the yellow onion, celery, carrots and garlic. Season with salt and cook until vegetables have softened.

Add the chicken, chicken broth, salt, pepper, and spices. Turn the heat to medium and simmer for 10 minutes.

Bring to a boil and add the peas and orzo. Reduce the heat to medium high and cook until the orzo is tender, about eight minutes.

Turn off the heat and add the lemon zest and juice, green onions and parsley.

Serve with crusty bread or cheese toasts.