Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing for 5 minutes until softened.

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

Pour in the chicken broth and add the whole chicken breasts. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.

Stir in the orzo pasta, cover, and simmer for 10 minutes until the pasta is tender.

Remove from heat. Stir in the lemon zest, lemon juice, fresh dill, and fresh parsley. Serve hot.