This Lemon Chicken Orzo Soup is hearty and comforting.
Heat olive oil and butter in a large pot over medium high heat. Add in celery, carrots and onions and saute for 4 minutes. Stir in garlic and cook for an additional minute.
Add in flour and cook stirring constantly for 1-2 minutes.
Pour in the chicken broth, bay leaves, lemon peel, chicken thighs, oregano, thyme and dill. Simmer for 20 minutes or until the chicken reaches 165 degrees. Remove the chicken from the pot and shred with forks.
Remove the bay leaves and lemon peel. Add the shredded chicken to the pot and add in the orzo and cook for 8-10 minutes or until tender. Remove the soup from the heat and stir in lemon juice and parsley.
Season with salt and pepper to taste. Serve immediately and enjoy!