Heat 1 Tbsp of the olive oil in a large stock pot over medium heat. Then added in the onion, celery and carrots. Sauté on medium heat for approximately 4-5 minutes until tender.
Push the veggies to the side, add in the remaining olive oil. Then add in the chicken. Season the chicken with the garlic, thyme, salt and pepper.
Cook the chicken until slightly browned (approximately 3-4 minutes).
Then add in the broth, water, bay leaf and lemon juice. Bring to a boil. Then add in the orzo pasta. Then reduce the heat, simmer and cook until the past is cooked through (10-12 minutes).
Stir in the fresh parsley and then serve immediately.