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In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes.
Once the vegetables have cooked, add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir together.
Cover the pot and bring to a boil. It should take about 10 minutes to come to a boil.
Once boiling, reduce the heat to medium and cook for 15 minutes, stirring occasionally.
Once the soup has cooked for 15 minutes, turn the heat back to medium-high.
Remove the chicken breasts and set aside.
Remove the bay leaves.
Add the orzo to the pot and stir together. Cook for half the recommended cook time on the package.
While the orzo cooks, use 2 forks to shred the chicken breasts.
Once the orzo has cooked for half the recommended cook time, remove the soup from the heat. The pasta will continue to cook as the soup cools.
Add the chicken and lemon juice to the pot. Stir to combine.