In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add diced carrots, finely chopped onion, and finely chopped celery. Sauté for about 5 minutes, stirring occasionally, until softened. Add minced garlic during the last minute.

Stir in black pepper, dried parsley, dried thyme, and salt. Add bay leaves and chicken breasts followed by 6 cups of chicken broth. Mix well, ensuring chicken is submerged, then bring to a boil.

Once boiling, cover the pot with a lid and reduce heat to low. Simmer for about 10 minutes, allowing flavors to meld while keeping it bubbling gently.

Remove lid and let simmer on low heat for an additional 15 minutes, checking chicken is firm and no longer pink inside before removing it from the pot.

After cooking the chicken, remove it and let cool briefly. Shred into bite-sized pieces using two forks. Meanwhile, add 1 cup of dry orzo to the pot with the soup and cook for about 5 minutes, stirring occasionally.

Once orzo is partially cooked, stir in freshly squeezed lemon juice. Return shredded chicken to the pot, mixing well. Allow soup to heat through for another minute or two before serving.