Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced chicken pieces and season them lightly with salt and pepper. Brown the chicken for about 5 minutes until it is no longer pink on the outside. Remove the chicken from the pot and set it aside on a plate.

In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 6 to 8 minutes until the onions become translucent and the carrots soften slightly. If the pot looks dry, add another splash of olive oil.

Stir in the minced garlic and cook for just 1 minute, being careful not to burn it.

Pour in the 8 cups of chicken broth and scrape the bottom of the pot to release any browned bits.

Bring the broth to a rolling boil. Once it reaches a boil, add the uncooked orzo pasta. Reduce the heat to medium-low and let the mixture simmer gently.

Add the browned chicken back into the pot and let everything cook together for about 8 to 10 minutes, or until the orzo is al dente and the chicken is fully cooked through.

Turn off the heat and stir in the fresh lemon juice and lemon zest.

Finally, stir in the chopped dill and parsley. Taste the soup and add more salt or pepper if necessary.