Heat a large skillet over medium-high heat. Add olive oil, diced carrots, chopped onion, chopped celery, and minced garlic. Sauté for about 5 minutes until fragrant and the vegetables begin to soften.

Move the sautéed vegetable mixture to your crockpot, spreading it evenly across the bottom.

Sprinkle in the salt, black pepper, dried parsley, dried thyme, and bay leaves. Stir gently to combine.

Nestle the chicken breasts into the mixture and pour in the low-sodium chicken broth. Ensure the chicken is submerged.

Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours.

While the soup cooks, boil water in a separate pot. Add the dry orzo pasta and cook according to package instructions. Drain and set aside.

Once the soup is finished cooking, carefully remove the chicken breasts. Use two forks to shred the chicken and return the shredded meat to the crockpot. Discard the bay leaves.

Stir in the cooked orzo and squeeze the juice of the two lemons into the soup, mixing well.