Heat 2 tablespoons of olive oil in your soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant—about 4-5 minutes. Toss in the minced garlic and cook for another minute until aromatic, being careful not to burn it.
Add the diced carrots and celery to the pot. Stir well and cook for 5-7 minutes, allowing the vegetables to soften but still retain a slight bite.
Pour in 6 cups of chicken broth and increase the heat to bring the mixture to a gentle simmer. Let it cook for about 10 minutes so the flavors meld and the vegetables become tender.
Add 1 cup of orzo pasta to the simmering broth. Stir occasionally to prevent the orzo from sticking together or to the bottom of the pot. Cook until the orzo is tender, about 8-10 minutes.
Once the orzo is cooked, stir in 2 cups of shredded cooked chicken. This heats through quickly and adds hearty protein to the soup.
Remove the soup from heat and stir in the juice and zest of one lemon, along with 1/4 cup of chopped fresh dill. Season with salt and pepper to taste. The lemon and dill add a zesty, fresh finish that makes this soup truly special.
Ladle the soup into bowls and garnish with extra dill or lemon wedges if desired. Serve immediately with crusty bread or a light salad for a complete meal.
