Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add the diced onion, sliced carrots, and diced celery, sautéeing until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

Pour in 8 cups of chicken broth and increase heat to bring the liquid to a gentle boil.

Add 1 cup of orzo pasta and place the whole chicken breast into the simmering broth.

Reduce heat to maintain a steady simmer. Cook until the orzo is tender and the chicken reaches 165°F internally, about 12–15 minutes.

Remove the chicken breast to a cutting board, shred it with two forks, and return the shredded chicken to the pot.

Stir in the juice of 1 lemon, then season with salt and freshly ground black pepper to taste.

Ladle into bowls and garnish with chopped fresh parsley before serving.