Sweat the aromatics: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften. You’ll notice a sweet, savoury aroma rising from the pot.

Bloom the garlic and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until the garlic becomes fragrant and the herbs release their oils—the smell will deepen and become wonderfully earthy.

Cook the chicken: Nestle the chicken breasts into the vegetables. Pour in the chicken stock, ensuring the chicken is mostly submerged. Bring the liquid to a gentle boil—you’ll see small bubbles breaking the surface. Reduce the heat to low, cover, and simmer for 15 minutes. The chicken should be cooked through and feel firm to the touch.

Shred the chicken: Carefully transfer the cooked chicken breasts to a cutting board. Using two forks, shred the meat into bite-sized pieces. It should pull apart easily, revealing a juicy, pale interior. Set aside.

Cook the orzo: Return the stock to a gentle boil. Stir in the dried orzo and cook for 8–10 minutes, stirring occasionally to prevent sticking. The orzo will swell and become tender, and the broth will thicken slightly as the pasta releases its starch.

Add the creamy elements: Reduce the heat to low. Stir in the whole milk and double cream until fully combined. The soup will turn a pale, golden-white colour and develop a smooth, glossy sheen. Return the shredded chicken to the pot.

Finish with lemon: Remove the pot from the heat. Stir in the lemon juice and zest. The soup will brighten in both colour and aroma—a sharp, citrusy note will cut through the creaminess. Season generously with salt and black pepper. Taste and adjust, adding more lemon juice if you prefer a tangier finish.

Serve immediately: Ladle the soup into bowls and garnish with a scattering of fresh parsley. The soup should be steaming hot, with a creamy, slightly thick consistency that coats the back of a spoon.