- In a large pot, bring chicken stock to a simmer, covered, over medium heat
- Add cooked chicken, orzo, pesto, lemon juice, salt and pepper and stir to combine.
- Cook, uncovered, until orzo is al dente (about 8 minutes).
- Garnish with shredded parmesan cheese and serve immediately.
I love orzo in this soup, but you can use any type of pasta you like!