Place first 7 ingredients in a large stockpot (16-20 quarts). Bring to a boil over high heat. Once boiling lower to a simmer and cover. Let cook until chicken is cooked through and falling off the bone, about 45 mins. *See tips about cooking a whole chicken soup for more details.**Use a vegetable peeler to remove the zest on the entire 2 lemons, making sure to leave the white pith behind. See tips above about lemon zest for more details.
While chicken is cooking prepare garnish and refrigerate until needed.
Carefully remove chicken onto a platter and let cool long enough so as not to burn your fingers when deboning, about 15 mins. Keep soup on low.Once chicken in cooled enough to handle debone into med to larger sized chunks. Add to stockpot in addition to orzo. Cook orzo on low heat until tender, about 10 mins.
Serve individual bowls garnished with chives, dill, feta and red chili pepper flakes. Salt and pepper to taste.
*Please use as many organic ingredients as possible.