1. Start by making the fried capers. In a small or medium pan add the olive oil and heat over medium to medium high heat. Drain the capers and add to the hot oil, cover the pan with some foil and cook for 5 minutes stirring occasionally. Dry the fried capers on a paper towel lined plate to absorb any excess oil. Set aside to use as the garnish for the soup.

2. To a dutch oven or large pot, melt the two tablespoons of butter and add the diced shallot. Cook for 2-3 minutes, then add all of the grated garlic and cook for 1 more minute. Add the flour, stir to incorporate all of the butter and cook for an additional 30 seconds.

3. Pour in the chicken broth, wine, and season with the salt and pepper. Bring to a boil, the reduce the heat to a low simmer. Add the Parmesan cheese and cream. Simmer covered for 15 minutes.

4. Remove the lid and add in the orzo pasta, rotisserie chicken, lemon zest, and lemon juice. Cook for 10 minutes uncovered, stirring frequently. The orzo can easily stick to the bottom of the pot so you really want to make sure you stir this often, scraping the bottom and sides of the pan.

5. Once the noodles are cooked, remove from the soup from the heat. Ladle into bowls and top with more Parmesan cheese, the fried capers, and an extra lemon wedge.

Enjoy!