In a large pot over medium-high heat, heat 2 tablespoons of olive oil. Season 1 pound of chicken thighs or breasts with salt and pepper, then add to the pot. Sear the chicken for about 2 minutes on each side until golden brown. Remove the chicken from the pot and set it aside.

In the same pot, add a diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté the vegetables for about 5 minutes or until they become fragrant and slightly tender. Add 2 cloves of minced garlic, stirring continuously for an additional minute.

Reduce the heat to medium, then add 2 tablespoons of butter to the pot, allowing it to melt. Stir in 2 tablespoons of flour, mixing until fully incorporated. Cook the roux for about 1-2 minutes, stirring constantly.

Gradually pour in 4 cups of chicken broth and 2 cups of water, stirring to combine smoothly. Bring the mixture to a rolling boil. Once boiling, return the seared chicken to the pot, cover, and reduce the heat to low. Simmer for 25-30 minutes.

After the chicken has cooked, carefully remove it from the pot and place it on a cutting board. Shred the chicken into bite-sized pieces, then return it to the pot. Stir in 1 cup of orzo pasta, along with the juice and zest of 1 lemon, and simmer uncovered for another 15-20 minutes.

Once the orzo is tender, turn off the heat and stir in 1 cup of heavy cream (if using), along with fresh dill and parsley. Allow the flavors to meld for a couple of minutes before serving.