Preheat the oven to 375F. Season the chicken with salt, pepper and garlic.
Bake chicken at 375F until cooked through, about 30 minutes.
While the chicken is cooking, cook the orzo pasta according to the box directions. You will want to pull it a couple minutes early so that it doesn't get overcooked in the soup.
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until fragrant.
Add the carrots and celery and cook until they begin to soften.
Add the garlic, ginger and turmeric. Cook for an additional minute or two.
Deglaze the pan with lemon juic
Add the parsley and chicken stock and bring to a simmer.
Shred the cooked chicken. Add the chicken and orzo to the broth to serve.