In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
Add the chicken broth, bay in leaves, oregano, thyme, rosemary, pepper, salt, and chicken.
Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 15-20 minutes or until chicken is fully cooked.
When chicken is fully cooked, remove from pot and shred using two forks.
Return soup to a simmer, add orzo, cook for 8-10 minutes stirring occasionally to prevent orzo from sticking. Want orzo to be al dente.
Add chicken back in along with kale, parsley and lemon juice.
Cook 3-5 more minutes until kale wilts.
Remove bay leaves, season to taste and add more liquid to reach desired consistency (I added 2 more cups).
Pour soup into bowls and serve with lemon wedges and crackers or bread, if desired.