Melt butter in a large pot or dutch oven over medium heat.

Add onion, celery, and carrots. Sauté until softened.

Add garlic and cook just until fragrant.

Stir in salt, red pepper flakes, parsley, oregano, turmeric, rosemary, and black pepper.

Add water, parmesan rind, and chicken. Bring to a gentle simmer, reduce to low heat, and cook until chicken is fully cooked.

Remove chicken with a slotted spoon, shred, and return to the pot.

Add orzo and cook according to package instructions until al dente.

Serve hot with lemon juice and parmesan cheese, if desired.