Steps
- Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a soup pot over medium-high heat.
- Cook 2 finely chopped celery stalks, 2 medium peeled finely chopped carrots, and ½ medium chopped onion for 5-7 minutes, until softened.
- Stir in 3 minced garlic cloves for 30 seconds, then 2 tablespoons of all-purpose flour for 1 minute.
- Add 6 cups of chicken broth, ¼ teaspoon of Italian seasoning, and 680g of boneless skinless chicken breasts. Bring to a boil, then simmer on low, lid ajar, for 15 minutes.
- Add 1 cup of uncooked orzo. Simmer uncovered for 10 minutes, stirring often, until tender and the chicken reaches 165°F / 74°C.
- Remove, chop, and return the chicken. Stir in 1 tablespoon of lemon juice and 1 tablespoon of chopped fresh parsley. Season with salt and pepper.