Easy Chicken and Vegetable Soup

Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
Turn the heat to medium and add the chopped onion, carrot, celery, fennel. Cook for 8-12 minutes, stirring occasionally, until vegetables are softened and more caramelized.
Add the minced garlic, salt, pepper, dried oregano and bay leaves and cook 1-2 minutes until fragrant.
Add the chopped tomatoes and their juices and rinsed beans.
Stir in the chicken stock paste and cook for 1-2 minutes.
Add the water and stir. Bring to a simmer over medium-high heat.
Once simmering, add the chicken breasts (along with any juices) and then turn to medium-low, keep at a simmer and cook for 15-20 minutes, lid on the pot part of the way, until the chicken breasts are cooked. Stir occasionally.
Optional: While the soup is simmering, cook the orzo pasta to al dente in a separate pot, drain and set aside.
Once chicken is cooked, remove chicken from pot, shred with forks or cut into bite-sized pieces and add back to the pot. Squeeze in the juice of half a lemon and stir. Taste and season with more salt and pepper if desired.
Serve as-is or with a scoop of cooked orzo pasta. Top with crumbled feta cheese and minced fresh parsley and another squeeze of lemon if desired.