In a large pot, heat the olive oil over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.

Adding a sprinkling of salt here enhances the flavor.

Add the minced garlic and cook for an additional 1 minute, stirring often to avoid burning.

Season the mixture with dried thyme, additional salt, and pepper. Give everything a good stir to combine the flavors.

Carefully pour in the chicken broth and bring it to a gentle simmer.

While the broth comes to a simmer, cut the chicken breasts into small, bite-sized pieces for faster cooking.

Add the chicken to the pot. Let the soup simmer for 10-15 minutes, or until the chicken is cooked through and tender.

Stir in the orzo pasta and continue cooking according to package instructions, typically around 8-10 minutes, until al dente. Stir occasionally to prevent it from sticking to the pot.

Once the orzo is cooked, remove the pot from heat and add the juice and zest of both lemons.

Taste and adjust the seasoning as needed.

Serve hot, garnished with a little extra thyme or even some grated parmesan for a savory finish.