Add the olive oil to a large pot over medium high heat. Add in the onions, carrots and celery with a pinch of salt and pepper and let these cook down for a couple minutes. Season the veggies with the turmeric, oregano and nutmeg, then add in the garlic and tomatoes. Give everything a toss, season with another pinch of salt and pepper and let it cook down for an additional 3 minutes.

Add in the chicken breast and coat it with the seasonings in the pot. Pour in the chicken broth and water and stir from the bottom to make sure nothing sticks. Bring this to a boil then lower the heat down to a simmer and halfway cover the pot for 15 minutes or until the chicken is fully cooked through.

Use tongs to remove the chicken to a plate. Add in the orzo pasta, Tuscan kale and frozen peas and stir from the bottom to be sure the orzo doesn’t stick. Use 2 forks to shred up the chicken into large chunks and add it right back to the pot. Once the orzo if fully cooked through and al dente, taste for seasonings, add more liquid (water or broth) to your liking.

Turn off the heat, add in the chopped parsley and dill, lemon zest and juice. Stir everything up and serve. Enjoy!