Creamy Lemon Orzo Chicken Soup

In a large pot or Dutch oven over medium-high heat, add the chicken pieces. Season with salt and pepper.

Sauté the chicken until browned on all sides. Remove from the pot and set aside.

To the same pot, add the butter. Once melted, add the diced onion, carrots, and celery.

Cook the vegetables, stirring occasionally, until they are soft and tender.

Add the minced garlic, thyme, rosemary, and oregano. Cook for one minute until fragrant.

Stir in the all-purpose flour and cook for one minute to form a paste.

Pour in the white wine and lemon juice, scraping the bottom of the pot to deglaze. Allow the liquid to reduce by about half.

Pour in the chicken broth, return the cooked chicken to the pot, and add the orzo pasta.

Bring the soup to a simmer and cook until the orzo is tender, about 8-10 minutes.

Reduce the heat to low and stir in the half-and-half (or cream) and the grated Parmesan cheese until smooth.

Turn off the heat. Add the lemon zest and fresh dill, and stir to combine.

Serve hot, with toasted bread on the side if desired.