Lemon Orzo loaded with Grilled Chicken Thighs Soup

1. Grill the Chicken Thighs: Coat boneless, skinless chicken thighs with duck fat and seasoning (Organic Garlic Pepper). Grill over medium heat until nicely charred and cooked through (175–180°F). Rest the chicken, then chop.
2. Build a Cozy Base: Heat 2 tbsp butter or olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 8–10 minutes until soft and slightly golden. Add minced garlic and cook for 30 seconds.
3. Simmer: Add 4 cups chicken broth and bring to a gentle boil. Stir in 1 cup orzo and simmer for 8–10 minutes until tender.
4. Finish Warm & Bright: Lower the heat. Stir in the zest and juice of 1 lemon. Season with 1 tbsp dried thyme, salt, and black pepper to taste. Add the grilled chicken back into the pot and let simmer for 5 minutes.
5. Serve: Ladle into bowls and serve, optionally with a grilled cheese.