Preparation

• Dice the onion, carrots, and celery into roughly equal-sized pieces (about ¼ inch) so they cook evenly. Mince the garlic fresh and set aside.
• Heat the butter and olive oil together in a large pot over medium heat until the butter is foaming and fragrant.
• Add the diced onion, carrots, and celery to the hot fat and sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent.
• Add the minced garlic and cook for another 30 seconds until fragrant, then add the italian seasoning, thyme, and rosemary.
• Pour in the chicken broth and add the chicken bouillon, stirring to combine.
• Add the chicken breasts whole to the pot—keeping them intact during cooking helps them stay moist and tender.
• Bring the liquid to a boil, then reduce heat to a gentle simmer and cook for 10-12 minutes until the chicken reaches 160°F.
• Remove the cooked chicken breasts from the pot to a cutting board and let cool for 2-3 minutes.
• While the chicken cools slightly, add the orzo directly to the simmering broth and cook for 8-10 minutes.
• Once cooled enough, chop the chicken into bite-sized pieces and set aside.
• Reduce the heat to low and stir in the lemon juice and zest.
• Pour in the cream in a thin stream while stirring gently to prevent curdling.
• Fold in the fresh parsley and dill, then return the chopped chicken back to the pot.
• Season to taste with salt and pepper.
• Stir gently for 1-2 minutes to warm everything through.
• Ladle into bowls and serve immediately.
• The soup tastes even better the next day as flavors meld.