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 around the edges.
• Once softened, 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 and bring to a boil.
• Reduce heat to a gentle simmer and cook for 10-12 minutes until the chicken reaches an internal temperature of 160°F.
• Remove the cooked chicken breasts and let cool for 2-3 minutes. While chicken cools, add the orzo to the simmering broth and cook for 8-10 minutes.
• Chop the cooled chicken into bite-sized pieces and set aside.
• Reduce heat to low and stir in the lemon juice and zest. Pour in the cream slowly while stirring gently.
• Fold in the fresh parsley and dill, then return the chicken to the pot.
• Season to taste with salt and pepper. Stir gently for 1-2 minutes to warm everything through and serve hot.