Preheat oven to 350°F (175°C) and place rotisserie chicken on a baking sheet to warm.
In a large pot, heat olive oil
Sauté onion, celery, and carrots until softened (5–7 minutes)
Add garlic and cook for 1 minute
Stir in oregano, thyme, salt, and pepper
Add broth, water, and chopped broccoli florets
Bring to boil, then simmer until slightly tender
Add orzo and cook until al dente (8–10 minutes)
Shred warmed chicken and stir into pot
Squeeze in lemon juice and zest just before serving
Garnish with fresh parsley