In a large pot, heat the olive oil over medium heat. Add the diced carrots, chopped onion, and celery. Sauté these vegetables until they begin to soften—about 5 to 7 minutes.

Stir in the minced garlic along with black pepper, dried parsley, dried thyme, salt, and bay leaves. Cook for another minute until fragrant.

Add the boneless chicken breasts to the pot along with the low sodium chicken broth. Bring everything to a boil before reducing to a simmer.

Cover and simmer for about 20 minutes or until the chicken is fully cooked. Once done, remove the chicken breasts from the pot and let them cool slightly.

Once cooled enough to handle, shred the chicken into bite-sized pieces using two forks. Return it back into the soup pot.

Bring the soup back up to a gentle boil before adding in your dry orzo pasta. Cook according to package instructions—usually around 8 minutes—until al dente. Finally, stir in fresh squeezed lemon juice just before serving.