Heat olive oil and butter in a large Dutch oven over medium heat. Add sliced leeks, diced carrots, celery, and a pinch of salt. Cook 5-6 minutes until tender.

Stir in minced garlic and dried oregano; sauté for 1 minute until fragrant.

Pour in chicken bone broth. Add raw chicken breasts and bay leaves. Bring to a gentle boil, reduce heat to low, cover, and simmer 15 minutes until chicken reaches 165°F (74°C).

Transfer cooked chicken to a cutting board and shred with two forks. Remove bay leaves from pot.

Add dry orzo pasta to the simmering broth. Cook uncovered for 9-10 minutes, stirring occasionally, until orzo is al dente and broth thickens.

Return shredded chicken to the pot. Stir in fresh lemon zest, lemon juice, heavy cream, and chopped dill. Simmer gently on low for 2 minutes.

Taste and adjust salt and pepper. Ladle into warm bowls, garnish with fresh dill, cracked pepper, and lemon wheels. Serve immediately!