Heat olive oil in a Dutch oven or a large pot with a lid over medium-high heat. Add 2 cups of chopped onion, 1 cup of chopped carrots, and 1 cup of chopped celery. Cook, stirring occasionally, until vegetables are softened, 7-8 minutes.

Add 3 cloves of minced garlic,1 teaspoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon of ground black pepper. Saute, stirring constantly, for 30 seconds.

Add 6 cups of chicken stock, 4 tablespoons of lemon juice and 1 pound (about 4) boneless skinless chicken thighs (or 2 medium-sized chicken breasts).

Bring it to a boil. Once it comes to a boil, bring the heat down to medium and let it simmer for 15 minutes or until the chicken is fully cooked. Chicken should register 165 degrees F when inserted with a meat thermometer.

Remove the chicken and transfer to a cutting board.

Stir in the orzo and let it cook for 10 minutes, stirring occasionally.

While the orzo is cooking, shred the chicken using two forks (or you can also cut it into small bite-sized pieces.)

Add the now-shredded chicken back into the pot and stir to combine.

When the orzo is fully cooked, give it a quick taste and add more seasoning and lemon juice as needed.

Add ¼ cup chopped parsley, ladle into bowls, and serve.