Heat the olive oil in a large pot over medium. Once the oil is glistening, add the onion, celery, carrots and ? teaspoon of the salt and cook until the onion is translucent, about 7 minutes. Add garlic and cook until fragrant, 1-2 minutes longer.

Add the chicken stock, increase the heat to high, and bring to a boil.

Once the stock is boiling, stir in the chicken and orzo. Reduce the heat to medium and add the parsley, remaining 1 teaspoon salt, garlic powder, Italian seasoning and pepper.

Simmer until the veggies are tender, the orzo is creamy and most of the liquid has been absorbed, about 20 minutes.