Start by heating the olive oil in a large pot over medium heat. Add the diced carrot and celery, and cook for about 5 minutes, until they begin to soften. A gentle sizzle is your cue—don’t rush it.

Toss in the minced garlic and cook for about 30 seconds, just until fragrant. You’ll notice a little aroma lift—a sign that the flavors are waking up.

Pour in the chicken broth and bring the pot to a gentle simmer. If you’re using bone-in chicken, you could drop it in now and shred it later; with shredded breast, you’re safe to move forward.

Add the shredded chicken, orzo, lemon juice, lemon zest, and thyme. Stir, then reduce the heat to a simmer. Let everything cook together for about 8–10 minutes, or until the orzo is tender and the chicken is heated through.

Taste and season with salt and pepper as needed. If you like a brighter finish, a teaspoon more lemon juice at the end can do wonders.

If you’re using greens, stir them in now and let them wilt for a minute or two. They add color and a fresh, peppery note that brightens the whole bowl.

Ladle into bowls and serve hot. A crusty slice of bread on the side is a nice touch, but this soup is perfectly satisfying on its own.