In a large pot, bring the chicken broth to a simmer.

Add the chicken breasts and poach for 15-20 minutes until fully cooked.

Remove the chicken, allow it to cool, and then shred it using two forks.

In a separate large pot, heat the olive oil over medium heat.

Sauté the chopped onion until it starts to soften, then add the minced garlic and cook for an additional minute.

Pour in the wine and let it simmer until it reduces by half.

Add the chicken broth (from poaching the chicken), lemon juice, and lemon zest to the pot.

Bring the mixture to a gentle boil.

Stir in the shredded chicken and capers, and let the soup simmer for 10 minutes.

Pour in the heavy cream, stir well, and let the soup simmer for an additional 5 minutes.

Season the soup with salt and black pepper to taste.

Just before serving, stir in the chopped fresh parsley.

Cook 1 cup of orzo pasta separately according to package instructions until al dente. Drain and stir the cooked orzo into the soup just before serving to prevent it from becoming too soft or absorbing too much broth.