1. 1. Saute the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2. Add the liquids and seasonings: Pour in the chicken broth. Stir in the dried oregano, dried thyme, and black pepper. Bring the mixture to a rolling boil over medium-high heat.

3. 3. Cook the orzo: Once the broth is boiling, add the uncooked orzo pasta. Reduce the heat to medium-low and simmer, stirring occasionally to prevent the pasta from sticking, for about 8-10 minutes, or until the orzo is tender. It should have a slight bite but not be crunchy. Keep an eye on it to ensure it doesn’t overcook and become mushy.

4. 4. Incorporate the chicken: Stir in the cooked, shredded or diced chicken. Continue to simmer for another 2-3 minutes, just long enough for the chicken to heat through.

5. 5. Add the lemon juice: Remove the pot from the heat. Stir in the fresh lemon juice. This is a crucial step as it adds that signature bright, zesty flavor. Adding it off the heat helps preserve its fresh taste.

6. 6. Taste and adjust: Taste the soup and season with salt as needed. The amount of salt will depend on the sodium content of your chicken broth. Add more black pepper or a little extra lemon juice if you desire.

7. 7. Serve and garnish: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if using, for a pop of color and fresh flavor. Serve immediately and enjoy!