In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 cup of diced carrots, 1 chopped onion, and 1 cup of chopped celery to the pot, sautéing for about 5 minutes until the vegetables are softened and the onion is translucent.

Next, stir in 3 minced garlic cloves, 1 teaspoon of black pepper, 1 tablespoon of dried parsley, 1 teaspoon of dried thyme, and salt to taste. Add 2 bay leaves and 2 boneless skinless chicken breasts into the pot, followed by 6 cups of low sodium chicken broth.

Once boiling, reduce the heat to medium-low, cover the pot, and let the chicken cook for 15 minutes.

After 15 minutes, carefully remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot, then add 1 cup of dry orzo pasta.

Once the pasta is cooked, stir in the juice of 1-2 freshly squeezed lemons, adjusting to your taste preference.