In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the diced carrots, finely chopped onion, celery, and minced garlic. Sauté for about 5 minutes until tender and fragrant.

Incorporate a sprinkle of black pepper, dried parsley, thyme, salt, and bay leaves into the sautéed veggies. Nestle the chicken breasts into the pot and pour in the chicken broth. Stir, then bring to a rolling boil, approximately 10 minutes.

Once boiling, reduce heat to low to let soup simmer gently. Cover and simmer for 15 minutes while stirring occasionally.

Carefully remove the chicken from the pot, let it rest, then shred it using two forks. Return the shredded chicken back into the pot.

Add 1 cup of dry orzo pasta into the simmering soup, stirring gently. Cook orzo according to package instructions, typically 7-9 minutes, until al dente.

Once orzo is cooked, remove the pot from heat. Stir in the fresh squeezed lemon juice, adjusting to taste.