In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 cup of diced carrots, 1 chopped onion, and 1 cup of chopped celery. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir in 3 minced garlic cloves.

Next, add freshly ground black pepper, a teaspoon each of dried parsley and dried thyme, along with 1-2 bay leaves to the pot. Incorporate 1.5 pounds of boneless skinless chicken breasts or thighs, followed by 6 cups of low sodium chicken broth. Stir everything together and bring to a boil, which takes about 10 minutes.

Once boiling, reduce the heat to a gentle simmer. Cook the soup for 15 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.

Carefully remove the chicken and bay leaves from the pot. Add 1 cup of dry orzo pasta to the simmering soup, cooking it for about half the package time or until tender.

Once the orzo is cooked, return the chicken to the pot. Using two forks, shred the chicken into bite-sized pieces. Squeeze in the juice of 2 fresh lemons and stir well to combine all the flavors.