Creamy Tomato Soup with orzo & shredded chicken

1. In a pot on medium heat, drizzle olive oil. Add chopped carrots, onions, celery, and garlic. Cover and let it cook for 15 minutes, stirring every few minutes.
2. Add tomato paste and flour and mix until combined. Add broth, orzo, lemon juice, and a parmesan rind (if you have it). Turn your heat to high and bring to a boil.
4. Turn the heat down to low and add your seasonings, shredded chicken, parmesan cheese, and heavy cream. Simmer for 20 minutes until the soup thickens and orzo fully cooks.