Start by cutting the chicken breasts into bite-sized pieces.

In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until lightly browned, about 5 minutes.

Stir in the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.

Add the diced carrots and celery to the pot.

Pour in the chicken broth and bring the mixture to a boil.

Add the capers, lemon juice, and dried oregano.

Reduce the heat and let the soup simmer for 20 minutes.

Before serving, season with salt and pepper to taste. Top each bowl with fresh parsley.