Lemon Chicken Orzo Soup

1. Season chicken with homemade lemon pepper (zest of 1 lemon + 1 tbsp black pepper + 1 tbsp garlic salt). Sear chicken in 1-2 tbsp olive oil, then remove and chop or shred.
2. In the same pot, cook 1 diced onion, 2 diced carrots, and 2 diced celery sticks in 2 tbsp butter for about 5 minutes, then stir in 3 minced garlic cloves.
3. Add 7 cups water, 2 tbsp Better Than Bouillon Roasted Chicken Base, 0.5 tsp turmeric, 1 tsp Britscookin Garlic & Herb, and juice of 2 lemons. Return chicken to the pot and simmer for 15 minutes.
4. Stir in 2-3 tbsp chopped parsley and 2 tbsp chopped dill. Adjust seasoning with salt and pepper to taste.
5. Cook 4 oz orzo separately according to package directions. Add a spoonful of orzo into each bowl, then ladle soup over top.
6. For the garlic bread: melt 0.5 cup butter, stir in 0.25 tsp Better Than Bouillon Roasted Garlic Base and 0.5 tbsp chopped parsley. Spread garlic butter on bread slices and roast on the side to serve with the soup!