1
Heat a large dutch oven. Add oil. When oil is hot, add onion, carrots & celery. Sauté the vegetables until mostly tender, about 5 mins.
2
Stir in garlic, salt, thyme & oregano & cook for another min or two.
3
Add stock & bring it to a boil.
4
Add orzo & cook until orzo is tender, about 10 mis.
5
Stir in chicken, lemon juice, lemon zest & Worcestershire sauce.
6
Add more lemon juice to taste, if desired. Salt & pepper to taste as well. Remove from heat & serve with fresh parsley, if desired.