Step 1

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Toss chicken with 3/4 teaspoons of salt and 1/4 teaspoon of pepper and add to the pot. Cook until browned, about 5-7 minutes, stirring frequently. Remove to a plate.

Step 2

Reduce heat to medium. Add the remaining 1 tablespoon of oil and when hot, add onions, carrots, and celery with a pinch of salt. Cook until the vegetables are tender, about 4-5 minutes. Stir in garlic, oregano, thyme, and mustard and cook until fragrant, about 30 seconds, stirring constantly.

Step 3

Add chicken stock and bring to a boil. Add orzo and chicken. Season the soup with salt and pepper to taste. Reduce the heat to maintain a simmer and cook, uncovered, until the orzo is tender, 10-12 minutes, while stirring occasionally.

Step 4

Add the lemon zest, lemon juice, and dill to the soup, and stir to combine. Taste for salt and pepper, and add more if needed.