Pour the water in a large and high pan and add the fresh chicken breast, chopped garlic cloves, bouillon cube and bay leaves. Season it all with a good dash of pepper.

Place the pan with the chicken over medium-high heat until boiling. Then turn the heat a little lower and cook the chicken breast for about 10 to 13 minutes until it is cooked through.

Remove the chicken using a slotted spoon and place it on a clean plate to cool down. You can leave the chopped garlic and bay leaves in the chicken soup if you like. Then pour in the orzo pasta.

Bring the water to a good boil again and cook the orzo pasta until nearly tender (this will take about 5 to 7 minutes). In the meantime shred the cooled chicken breast up. Once the orzo pasta is nearly cooked, add the frozen peas and carrots to the soup.

Stir and cook the soup for another 2 minutes. Then stir in the shredded chicken.

Check the seasoning of the soup and add extra pepper or salt to taste if necessary. Scoop the orzo chicken soup into large bowls and serve piping hot.