Cut chicken and place in stock pot. Add just enough water to cover the chicken. Cover pot and boil until chicken is done.
Remove chicken pieces and allow to cool.
Strain broth and return to stock pot.
When chicken has cooled sufficiently, remove meat from bones. Chop meat and place in stock pot with broth.
Add chicken-flavored soup base, freeze-dried shallots, freeze-dried chives, marjoram, Parsian Bonnes Herbes, Fine Herbs Aux Duxelles, 2 teaspoons salt, and freshly ground pepper.
Add carrots, celery and peas. Simmer on low until vegetables are soft.
About 1 hour prior to serving, add orzo.
Add more water if desired. Adjust salt as needed.
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