• Rinse the grape leaves under cold water.

In a medium bowl, soak the grape leaves in cold water for 10 minutes.
While the leaves soak, cook the chicken.

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water, reduce to a simmer, and cook until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool; transfer 2½ cups poaching liquid to a small bowl. Using a fork, shred the chicken. Wipe out the pot.
While the chicken cooks and cools, prepare the vegetables.

• Peel and thinly slice enough shallots to measure ¼ cup.
• Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
• Drain the grape leaves. Remove any coarse stems; coarsely chop the leaves.

In the same pot used for the chicken, warm 2 tablespoons oil over medium-heat until hot but not smoking. Stir in the shallots, garlic, and soup spice blend, season with salt and pepper, and cook until the shallots begin to soften and the spices are fragrant, 1 to 2 minutes. Stir in the grape leaves, kale, orzo, tomatoes, vegetable broth, and 1½ cups reserved chicken poaching liquid.
Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the orzo is just tender, 6 to 8 minutes, adding more poaching liquid as needed if the soup becomes too thick.
When the soup is almost done, prepare the herbs and lemon.

• Strip the mint leaves from the stems; coarsely chop the leaves.
• Coarsely chop the dill.
• Juice the lemon.

To the soup, add the chicken and simmer until warmed through, 1 to 2 minutes. Remove from the heat and stir in the mint, dill, and 1 tablespoon lemon juice; season to taste with salt and pepper.

Transfer the soup to individual bowls and serve.