Main Ingredients:

• 1 cup orzo
• 2 chicken thighs or breast, roasted or cooked
• 8 cups water
• 2 cups chicken broth
• 1/4 cup heavy cream
• Juice of 1 large lemon or 2 medium lemons
• 2–3 pieces of lemon peels
• 1/4 cup fresh dill, finely chopped
• 2 teaspoons fresh parsley, finely chopped

Seasonings:

• 2 teaspoons Vegeta, sea salt, or seasoning salt
• 1 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

For the roux:

• 2 Tablespoons flour
• 3 Tablespoons unsalted butter

For the mirepoix:

• 1 large yellow onion or 2 medium, diced
• 4 large carrots, peeled and diced
• 2 sticks celery, minced
• 8 garlic cloves, pressed or minced