Dice boneless, skinless chicken breasts into small pieces. In a large pot, sauté the chicken in olive oil over medium heat until it’s browned and cooked through, about 5 minutes.

Add minced garlic, chopped carrots, and celery to the pot. Stir and cook for another 5 minutes until the vegetables start to soften and become fragrant.

Pour in the chicken broth and bring everything to a gentle simmer. Stir in the orzo pasta and cook according to package instructions, which typically takes about 8 minutes.

Once the orzo is al dente, add the fresh lemon juice and zest, along with chopped dill or parsley. Taste and adjust seasoning with salt and pepper for a burst of flavor.

Ladle the soup into bowls and garnish with additional fresh herbs. Serve hot and enjoy this comforting meal with your loved ones.