Dice the onion, carrots, and celery into roughly equal-sized pieces (about ¼ inch). Mince the garlic fresh and set aside. Heat the butter and olive oil in a large pot over medium heat until foaming and fragrant.

Add the diced onion, carrots, and celery to the hot fat and sauté for 5-7 minutes until soft and translucent. Then add minced garlic and cook for another 30 seconds. Add italian seasoning, thyme, and rosemary.

Pour in the chicken broth and chicken bouillon. Add chicken breasts whole to the pot, bring to a boil, and then simmer for 10-12 minutes until chicken reaches 160°F.

Remove cooked chicken and let cool. Add orzo to the simmering broth and cook for 8-10 minutes. Chop chicken into bite-sized pieces.

Stir in lemon juice and zest, then pour in cream. Fold in parsley and dill, and return chopped chicken. Season with salt and pepper.

Stir gently for 1-2 minutes, then ladle into bowls and serve hot.