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Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and cook until golden on both sides, about 4-6 minutes per side. Remove the chicken and set it aside.
Sauté the Vegetables: In the same pot, melt the butter. Add the chopped carrot, celery, and diced onion. Season with the kosher salt and black pepper. Cook until slightly softened, about 5 minutes.
Add Garlic and Spices: Stir in the garlic, Italian seasoning, dried dill, and turmeric. Cook for 1-2 minutes, until fragrant.
Add Stock & Chicken: Use a splash of chicken broth to deglaze the pan, scraping up any brown bits from the bottom. Pour in the remaining chicken stock, and bay leaf, and return the seared chicken breasts to the pot. Bring to a boil, then reduce the heat and let simmer gently for 20-25 minutes.
Shred Chicken & Add Orzo: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot. Add the orzo and cook for 7-8 minutes, until al dente.
Finish the Soup: Stir in the juice and zest of one lemon. Taste, and if needed, add juice from the second lemon (I typically use 2 lemons). Stir in the heavy cream. Adjust seasoning with salt and pepper as needed.