Still homemade, with just a few shortcuts.
Make this pot of goodness in less than an hour.
Heat the olive oil and butter in a large stockpot or dutch oven with at least 5-quart capacity over medium heat. Add the sliced carrots and celery along with the salt & pepper. Cover and sauté for 5 minutes.
Add the sliced leeks and chopped parsley. Stir to combine. Cover and continue cooking for an additional 10 minutes.
Remove the cover and increase the heat to medium-high. Add the chicken broth along with the chopped dill. Mix well. Bring to a boil.
Reduce heat to medium and add the orzo. Simmer until pasta is cooked to al dente, according to package directions, for about 7 to 10 minutes.
When the orzo is just about done, add the shredded chicken breast, stir to combine and continue simmering until just heated through for 1 to 2 minutes. Serve immediately.