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Heat a large soup pot or Dutch oven on medium heat. Add the olive oil. Once heated, add the diced onion, carrots, and celery and saute until softened, about 5-7 minutes.
Add the garlic, thyme, and Italian seasoning and stir until fragrant, about 30 seconds. Then add the chicken broth. Bring it to a boil. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors absorb and the vegetables continue to cook and soften.
Add in the orzo and shredded chicken and simmer until the orzo is al dente, about 10 more minutes. Stir frequently to stop the tender orzo pasta from sticking to the pan.
Turn off the heat and stir in the spinach until it wilts. Add the lemon juice and fresh parsley, Season with salt and pepper to taste as needed.
Hint: if you prefer a creamier consistency, add a half cup of coconut milk at the end.