Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for about 3-4 minutes until they start to soften. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Pro Tip: Stir often to prevent the garlic from burning—it can turn bitter if overcooked!

Pour in 6 cups of chicken broth and stir in the oregano, thyme, salt, and pepper. Bring the mixture to a gentle boil.

Add the orzo pasta to the pot and stir. Let it cook for 8-10 minutes, stirring occasionally, until the pasta is tender. Then, add the shredded chicken and let it heat through for 2 more minutes.

Pro Tip: Orzo can absorb a lot of liquid! If the soup thickens too much, just add extra broth to reach your desired consistency.

Remove the pot from heat and stir in the fresh lemon juice. Start with the juice of one lemon, then taste and add more if you like it extra bright and zesty. Stir in the chopped parsley for a burst of freshness.

Ladle the soup into bowls and garnish with extra parsley, fresh dill, or Parmesan cheese if you’d like. Serve with warm bread or crackers for the perfect cozy meal.

Pro Tip: If you're making this for meal prep, store the soup separately from the orzo and mix them together when reheating. This keeps the pasta from soaking up all the broth!