Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sauté diced carrots, finely chopped onion, and celery for about 5 minutes until softened. Add 3 minced garlic cloves and cook for another minute.

Stir in black pepper, dried parsley, dried thyme, salt, and bay leaves. Add boneless, skinless chicken breasts and pour in 6 cups of chicken broth, stirring well.

Cover the pot and bring to a boil, which should take about 10 minutes. Reduce heat after boiling.

Simmer uncovered for 15 minutes, stirring occasionally until chicken is cooked through.

Remove chicken from pot, let it cool slightly, and shred it into bite-sized pieces. Discard bay leaves.

Add 1 cup of dry orzo pasta to the soup and cook for about 5 minutes.

Return the shredded chicken to the pot. Add the juice of 1 lemon and stir until well combined.