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In a large pot, cook carrot, celery and onion in the melted butter over medium heat until the vegetables are tender.
Add the minced garlic and stir well and cook for an additional minute.
Season with salt and pepper. Add chicken broth, oregano and celery seed, and chicken breasts.
Raise the heat slightly to allow soup to simmer, covered, for 20 minutes. Remove the chicken when fully cooked and shred and set aside.
Add the orzo and cook for 8-10 minutes. Test a few pieces of the orzo to ensure it’s fully cooked.
To finish the soup, add the shredded chicken back to the soup and add the zest of one lemon and lemon juice, whole milk, cream, and fresh dill— bring the soup back up to temp and season with more salt and pepper to taste and enjoy!