Over medium heat add oil, onion and celery. Cook for about 5 minutes. Add in garlic and cook another 1 minute.
Toss in bay leaves and chicken stock. Turn heat up to a boil.
Once boiling add chicken breasts and turn heat to a simmer. Add in parmesan rind and tumeric.
Cook for about 15 minutes and remove chicken to a plate. Stir in orzo, salt and pepper. Orzo will take about 8-10 minutes to cook.
Shred chicken using two forks and return to soup pot. Once orzo is al dente soup is ready.
Add lemon juice. Remove bay leaves and parmesan rind. Ladle into bowls and serve with fresh herbs and black pepper.