Toast the orzo

• Melt the butter in a pot over medium heat.
• Add the orzo and toast, stirring often, until golden.
• Transfer the toasted orzo to a bowl and set aside.

Sauté the vegetables

• In the same pot, sauté the onion, celery and garlic until softened and fragrant.

Simmer the soup

• Pour in the chicken stock and water and bring to a bubble.
• Add the chicken and cook through, then shred it.
• Return the toasted orzo and the shredded chicken to the pot and simmer until the orzo is tender.

Garnish and serve

• Ladle into bowls and finish with lemon juice, chopped chives and a drizzle of chili oil.