In a large pot, heat the olive oil over medium heat.

Add the chopped onion, diced celery, and diced carrots to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic and dried thyme, and cook for another minute until fragrant.

Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer.

Once the soup is simmering, add the cooked shredded chicken breast and orzo pasta to the pot. Cook until the orzo is tender, following the package instructions, usually about 8-10 minutes.

In a separate bowl, whisk together the lemon juice and eggs until well combined.

Slowly pour the lemon and egg mixture into the soup, stirring continuously. This helps to thicken the soup and adds a creamy texture.

Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.

Remove the bay leaf from the soup.

Serve the Lemon Chicken Orzo Soup hot, garnished with freshly chopped parsley and additional freshly ground black pepper if desired.