1. Place a large pot on the stovetop and turn the heat to medium. Add the mushrooms and cook, turning occasionally, to let them release their liquid for 8–10 minutes.

2. Once any liquid in the pot has evaporated, add olive oil and diced onion. Cook for 5–7 minutes until the mushrooms brown.

3. Add carrots and celery and cook for 5 minutes. Season with salt and pepper.

4. Add minced garlic, dry thyme, minced celery leaves, and crushed red pepper. Cook for 1 minute until fragrant.

5. Add shredded chicken and toss to coat. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes. Taste and season.

6. In a bowl, combine tahini, lemon juice, and hot sauce. Whisk until smooth. Add water if necessary to reach a drizzling consistency.

7. Return soup to a boil. Add orzo and stir regularly to prevent sticking. Boil until al dente, then reduce heat to low.

8. Scoop out 1 cup of hot broth and stir it into the tahini mixture to temper it.

9. Pour tempered tahini mixture back into the pot along with the parsley. Stir to incorporate and simmer for 5 minutes. Taste and adjust seasoning.

10. Ladle soup into bowls. Garnish with extra parsley and a drizzle of olive oil. Enjoy!