In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced carrots, finely chopped onion, celery, and minced garlic. Sauté for about 5 minutes until soft and fragrant.

Once the veggies are tender, add black pepper, dried parsley, thyme, salt, bay leaves, and boneless chicken to the pot. Pour in the low sodium chicken broth and bring to a gentle boil.

Cover the pot and let the soup boil for approximately 10 minutes. Then reduce heat to medium and simmer for another 15 minutes.

After cooking, remove the chicken from the pot and shred it on a cutting board. Remove bay leaves from the pot.

Add dry orzo pasta to the pot and cook for 4-5 minutes, stirring occasionally.

When orzo is nearly cooked, return shredded chicken to the pot with fresh squeezed lemon juice and stir to combine. Remove from heat.

For a crockpot version, sauté vegetables first, then combine everything in the crockpot and cook on low for 8 hours.

For an instant pot, set to sauté, follow the vegetable cooking method, then cook under pressure for 12 minutes.