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Heat olive oil in a large stock pot over medium-medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion, poultry seasoning, and salt. Sauté until the vegetables are tender, about 5-10 minutes.
Pour the broth into the vegetables, then add the orzo and chicken and submerge them in the liquid. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 10-14 minutes or until the orzo is al dente.
Pour the heavy cream and lemon juice into the soup slowly while stirring continuously. Once it is all combined, let it simmer an additional 2-3 minutes. Stir in additional broth or lemon juice to reach desired flavor and consistency (see notes). Garnish with fresh parsley if desired. Serve hot!