Step 1

Melt the butter in a stockpot or large Dutch oven set over medium-high heat. Add the onions, celery, and good pinch of salt and pepper, and saute while stirring occasionally for 5 minutes. Add the carrots and cook for 5 minutes. Stir in the garlic and thyme and cook for 30 seconds to 1 minute, until fragrant. Add the flour and stir frequently for 1 ½ to 2 minutes (this will help to flavor the soup and thicken it as well). The flour should turn golden brown. Slowly whisk in the broth until smooth.

Step 2

Increase the heat to high, bring the soup to a boil, and stir in the orzo. Reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.

Step 3

Mix in the cooked chicken, lemon juice, and heavy cream and cook for another 3 to 5 minutes, just until the chicken is warmed through. Serve while still hot with a sprinkle of parsley over the top.