Heat 2 Tablespoons of olive oil gently in Le Creuset soup pot over low flame and add chopped onion sautéing until translucent.
Add smashed garlic cloves gently stirring.
Zest entire lemon and add lemon zest to onion and garlic mixture continuing to stir.
Add a few glugs of white wine and pour yourself a glass while you’re at it.
Allow alcohol to cook off, raising the heat and allowing to simmer for a few minutes. Squeeze ½ lemon, being careful not to squeeze seeds in as well.
Add large parmesan rind now if you’re using parmesan over feta.
Add container of chicken broth and bring up to a gentle boil.
Season with salt and add whole chicken.
Add enough cold filtered water to just cover chicken.
Bring back up to a gentle boil and allow to simmer covered for as little as one hour and as long as three.
Remove chicken from soup and place on cutting board.
Remove skin and cut chicken off of bones placing meat on a separate plate as you go.
Discard carcass and bones.
Strain soup over sink from pot through your fine sieve into another clean pot.
This step is not necessary, but it allows for the fat to be skimmed off of the top of the soup and creates a really “clean” flavorful chicken soup rather than a cloudier broth.
Place strained soup back on stove, bring back up to a simmer, squeeze remaining lemon into pot adding your cooked chicken back into pot.
Add feta if you’re using that and allow to simmer for another few minutes until heated through.
Cook Orzo pasta separately and serve in individual bowls ladling soup on top.
Serve hot and slurp with pleasure.