Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed Dutch oven or stockpot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables soften and begin to sweeten.

Stir in the minced garlic, dried oregano, dried thyme, 1 teaspoon sea salt, and freshly cracked black pepper. Sauté for 60 to 90 seconds until richly fragrant, being careful not to brown the garlic.

Pour in the low-sodium chicken broth and add the bay leaf. Place the raw chicken breasts directly into the liquid. Bring the pot to a vigorous boil over high heat, then immediately reduce the heat to medium-low, cover with a tight-fitting lid, and simmer gently for 14 to 16 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a clean cutting board. Shred into tender bite-sized ribbons using two forks and set aside.

With the soup simmering over medium heat, stir in the dry uncooked orzo pasta. Cook uncovered for 9 to 10 minutes, stirring frequently along the bottom of the pot to prevent the pasta from sticking, until the orzo is perfectly al dente.

Discard the bay leaf. Return the shredded chicken to the pot. Stir in the heavy cream, freshly squeezed lemon juice, lemon zest, baby spinach, and fresh chopped dill. Let simmer gently on low heat for 2 minutes until the spinach is wilted and the broth turns luxuriously silky and golden.

Taste and adjust seasoning with additional sea salt, cracked black pepper, or an extra squeeze of fresh lemon juice if desired. Ladle into warm bowls, float a fresh lemon wheel on top, garnish with fresh dill, and serve immediately with crusty sourdough bread.