Heat the olive oil in a large pot over medium heat.

Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and slightly translucent, about 5 to 7 minutes.

Stir in the minced garlic and cook for about 1 minute until fragrant.

Pour in the chicken broth and bring the pot to a boil over medium-high heat.

Add the shredded cooked chicken and the orzo. Reduce the heat to maintain a steady simmer and cook until the orzo is tender, about 8 to 10 minutes. Stir occasionally to prevent sticking.

Remove from heat and stir in the freshly squeezed lemon juice. Taste and season with salt and pepper as needed. Add a pinch of lemon zest if you want more citrus lift.

Ladle into bowls and garnish with chopped fresh parsley. Serve immediately.