Yes! If you don’t have shredded chicken on hand, there are a couple of ways to make this soup if you’re starting with raw chicken breasts: Chop & saute: Chop the chicken breasts into bite-sized pieces. Heat 2 teaspoons of olive in the saucepan set over medium-high heat. Alternatively, spray the saucepan with olive oil cooking spray. Cook, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a bowl and cook the rest of the soup according to the directions. Add the cooked chicken back in at the end to reheat. Poach the chicken: Poaching chicken is a fantastic way to achieve tender, shred-able chicken by simmering in hot broth. In the soup, add the chicken at the same time the broth is added. Place 2 small-ish chicken breasts (about 5 ounces each) on top of the vegetables, pour in the chicken broth, bring the liquid to a boil, then reduce the heat so that the liquid is simmering. Simmer until the chicken breasts are cooked through, which takes about 15 minutes. Transfer the chicken to a cutting board, shred it, then add it back to the soup after the orzo is cooked. You can also use shredded rotisserie chicken breasts.