In a large 6-quart Dutch oven or pot, heat a few generous drizzles of extra virgin olive oil over medium-high heat. Add the small-diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally until they’re just softened and the onions are translucent.

Stir in the minced garlic and Italian seasoning, sautéing for another minute until fragrant. Sprinkle 1 tablespoon of all-purpose flour over the sautéed vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.

Slowly pour in the 5 cups of chicken broth, stirring to avoid lumps. Add the 2 cups of water and the 2 teaspoons of Better Than Bouillon. Toss in the parsley and dill sprigs, and season generously with salt and pepper to taste.

Gently bring the soup to a gentle boil before reducing to a simmer. Add the shredded rotisserie chicken and let it cook for about 5 minutes so all those delicious flavors can meld together.

Stir in the ¾ cup of dried orzo and let it simmer for 8-10 minutes, or until the orzo is tender and cooked through.

Finally, stir in the juice of half a lemon (or to taste). Remove the herb sprigs from the pot, discard, and serve hot, garnished with more chopped herbs and an extra squeeze of lemon juice.