In a large Dutch oven or heavy cooking pot, heat about 2 tablespoons of extra virgin olive oil until shimmering.

Add the chopped yellow onion, celery, sliced carrots, and minced garlic to the pot. Season with salt and black pepper. Sauté until the veggies soften, about 5 minutes.

Introduce the chicken, chicken stock, and water to the pot with more salt, black pepper, dried oregano, turmeric, and red pepper flakes.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 to 15 minutes, or until the chicken is nearly cooked through.

Remove the chicken from the pot and set it aside. Add the uncooked orzo and frozen peas to the pot. Increase the heat to bring the liquid back to a boil.

While waiting for the orzo to cook, shred the chicken into smaller pieces using two forks.

Add the shredded chicken back into the pot and cook until the orzo is tender, about 8 minutes longer.

Turn off the heat and stir in the lemon juice and zest, chopped green onion, and fresh parsley.