In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 2 cups of diced carrots, 1 cup of finely chopped onion, ½ cup of finely chopped celery, and 1 tablespoon of minced garlic. Sauté for about 5 minutes until tender and fragrant.

Stir in ½ teaspoon of black pepper, ½ teaspoon of dried parsley, ¼ teaspoon of dried thyme, ¼ teaspoon of salt, and add 2 bay leaves. Add 1.5 pounds of chicken breasts and 6 cups of chicken broth. Bring to a boil for about 10 minutes.

Reduce heat to medium, cover, and let simmer for 15 minutes until chicken is cooked through. Remove the chicken, place it on a plate, and shred it after cooling slightly.

Add 1 cup of dry orzo pasta to the soup. Cook for 5-7 minutes until tender but not overly soft.

Add shredded chicken back into the pot, add ½ cup of lemon juice, and stir to combine.

For crockpot, sauté the vegetables, transfer them, add all other ingredients, and cook on low for 8 hours or high for 4-6 hours. Add cooked pasta and lemon juice before serving.

For instant pot, sauté vegetables, add all ingredients, seal the lid, and cook for 12 minutes. Quick release, shred chicken, and stir in lemon juice and pasta.