Ready in just 30 minutes, this fresh, healthy chicken soup pops with a bright lemon flavor, tender orzo, and fresh vegetables. Serves 6.

Heat oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste, then cook until golden, about 2-3 minutes. Set aside. To the pot, add the garlic, onion, carrots and celery, cooking until tender, about 3-4 minutes. Stir in thyme until fragrant. Add chicken stock, bay leaves and 1 cup water; bring to a boil. Once boiling, stir in orzo, rosemary, lemon juice and chicken. Reduce heat and simmer until orzo is tender, about 10 minutes. Stir in parsley and season with salt and pepper, to taste.