In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks, stirring occasionally for about 5 minutes until the vegetables soften and the onion becomes translucent.

Stir in 3 minced garlic cloves and continue cooking for another minute.

Add 1 pound of bite-sized chicken breast pieces to the pot, seasoning with salt and pepper. Cook for about 5-7 minutes.

Carefully pour in 6 cups of chicken broth. Increase the heat and bring the mixture to a gentle simmer.

Add 1 cup of orzo pasta to the boiling soup and stir to combine. Cook for an additional 8-10 minutes.

Once the orzo is tender, stir in the zest and juice of 1 lemon, along with ½ cup of heavy cream.

Taste the soup and adjust seasoning with more salt, pepper, or fresh thyme if needed. Serve with freshly chopped parsley.