Chicken Orzo Soup with White Beans and Lemon

0 Pour [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] into a large pot (about 5 quart capacity) and place over medium heat. Add [wprm-ingredient text="1 cup chopped onion" uid="1"], [wprm-ingredient text="1 cup chopped carrot" uid="2"], [wprm-ingredient text="1 cup chopped celery" uid="3"], and a pinch of kosher salt. Cook until the vegetables are softened, about 5 minutes. Tip: You can adjust the heat to medium-low and cover the pot to speed up this process.
1 Stir in [wprm-ingredient text="2 teaspoons finely chopped garlic" uid="10"] and cook 1 minute. Add [wprm-ingredient text="1 15-ounce can white beans (cannellini or navy)" uid="5"] including the can liquid, [wprm-ingredient text="2 thin slices fresh lemon" uid="12"], [wprm-ingredient text="5 cups chicken broth" uid="6"], and [wprm-ingredient text="1 small Parmesan cheese rind" uid="7"] (if you have one). Add ½ teaspoon of kosher salt. Turn up the heat and bring to a gentle simmer. Cook 10 minutes. 
4 Add [wprm-ingredient text="1 cup dried orzo pasta" uid="13"]. Cook about 8 minutes, or until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot. Tip: Remember that the pasta will continue to cook and swell in the broth even after the soup is done, so I actually encourage you to slightly undercook it. Taste test!
2 Add [wprm-ingredient text="2 cups cooked chicken" uid="11"], [wprm-ingredient text="2 teaspoons chopped fresh thyme" uid="9"] and [wprm-ingredient text="½ cup freshly grated Parmesan cheese" uid="8"]. Cook a few more minutes to heat up the chicken.
3 Remove the lemon slices and Parmesan rind. Serve the soup with additional grated Parmesan cheese sprinkled on top.