Add 1 T. of oil to a large pot on medium heat and cook chicken for 2-3 minutes each side until browned. (Will finish cooking in the soup) Remove. Add 1 T. of oil to the pot and add the vegetables. Cook for 3-4 min. Until tender. Add in chicken stock and 1 Cup of water. Stir in orzo and chicken. Cover and cook on medium low for 10-12 minutes until orzo is tender. Remove bay leaves, rosemary sprig, and chicken. Chop chicken into bite size pieces or shred. Squeeze the juice of the lemon into the soup. Add in chicken, salt and pepper, if needed. Serve.
