In a large dutch oven heat 1 teaspoon oil on medium heat and then saute.

Add diced onion, celery, carrot, bell pepper, and saute for 3-4 min. Then take them out and keep aside

Now in the same pan add remaining oil, smashed garlic, and roughly chopped onion. Saute them for 1-2 min.

Add chicken drumsticks and cook them for 3-4 mins.

Then add water and bring mixture to a boil. Season with salt and pepper and simmer the mixture on low heat for 25 mins.

Using a small strainer or wire skimmer, take out the chicken, large pieces of onion, etc. in a large plate or bowl leaving behind liquid broth.

In the liquid broth add orzo, sauteed celery and carrot mixture, Italian seasonings, and cook the mixture for 4 mins.

Meanwhile, use a fork to separate the meat from its bones and shred into small pieces. Then add the shredded chicken back to the soup mixture. Also, add about 1-2 tablespoon freshly squeezed lemon juice and adjust seasonings if necessary.

Once the cooking is over, turn off the heat and remove the pan from the heat.

Garnish with fresh parsley and serve warm.