Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken thighs for 2-3 minutes per side.
Remove the chicken from the pan, let cool for a few minutes and remove the skin.
Add the onion, carrots, celery and zucchini to the pot and cook until softened, about 4 minutes.
Stir in the garlic, salt, pepper, turmeric and ginger.
Add chicken back to the pot with the bay leaf, thyme and rosemary.
Pour in the chicken broth, cover the pot and bring the soup to a boil.
Turn the heat down to medium-low and simmer for 20 minutes
Take the chicken out of the pot, remove the bones and shred with two forks.
Add the chicken back to the pot with the orzo and simmer for another 10-15 minutes until the orzo is cooked.
Turn off the heat and squeeze in the lemon juice. Taste and season with more salt if necessary. Serve and enjoy!