Chop onion using Food Chopper. Heat oil in (3-qt.) Saucepan over medium-high heat 1-3 minutes or until shimmering. Add onion, garlic pressed with Garlic Press and oregano; cook and stir 3 minutes. Add broth, water and black pepper. Bring to a boil. Stir in orzo; cook, stirring occasionally, 8 minutes or until orzo is tender.
Meanwhile, dice chicken using Chef's Knife. Chop zucchini and red pepper with Food Chopper. Add chicken, zucchini and red pepper to broth. Return to a boil; cook 1 minute. Remove from heat; stir in lemon juice. Ladle soup into bowls; sprinkle with 2 tablespoons feta cheese and parsley, if desired. Serve with Baked Pita Chips, if desired.
Yield: 6 cups, 4 servings of 1 1/2 cups
Cook's Tips: Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.