Lemon Chicken Orzo Soup (My Family Asks For Every Week)

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion (about 6 oz / 170 grams, finely chopped)
• 1 medium-large carrot (about 4 oz / 115 grams, diced)
• 1.5 celery stalks (about 3 oz / 85 grams, diced)
• ⅓ teaspoon salt
• 3 large garlic cloves (minced)
• Zest of 1/2 lemon (for larger lemons, zest 2/3 to 1 lemon if using smaller lemons)
• 2–3 bay leaves
• ½ teaspoon turmeric powder (optional)
• 6.5 cups chicken stock (1.5 liters)
• 1 cup dry orzo pasta (6 oz / 170 grams)
• 2 cups shredded cooked chicken, see notes for using raw chicken (8 oz / 225 grams)
• ¼ teaspoon black pepper
• 1 cup shredded Parmesan cheese (3 oz / 85 grams)
• Juice of 1/2 lemon (about 2 tablespoons, plus extra to taste, see notes)
• Extra salt and pepper to taste
• Fresh dill (parsley, and chives, chopped (optional))