Pat chicken thighs dry and salt liberally. Heat olive oil in dutch oven then add chicken. Cook about 80% through then transfer to a plate and set aside
Add chopped celery, carrots, and onion. Cook for 5 minutes until the onion is translucent then add minced garlic and ginger. Cook for 2 more minutes, stirring often.
Add broth, dried herbs, lemon juice, and zest. Bring to a boil then reduce heat to low. Add in pasta or orzo and cook according to packages' instructions.
While the pasta cooks, shred or chop the chicken thighs. Then add to the soup to cook through. Roughly 5 minutes. Add salt and pepper according to taste. Serve with fresh parsley
