Step 1

In a large soup pot, heat the butter and the oil over medium-high heat.

Step 2

Add the celery, the carrots, and the onions to the butter and sauté until softened, about 5-7 minutes.

Step 3

Stir the garlic into the veggie mixture and cook until fragrant, about 30 seconds.

Step 4

Add the flour to the veggie mixture and cook until the raw flour smell disappears, about 1 minute.

Step 5

Add in the chicken broth to the veggie mixture and stir until the flour dissolves.

Step 6

Add the Italian seasoning and the chicken to the soup mixture.

Step 7

Bring the soup to a boil.

Step 8

Partially cover the pot and reduce the heat.

Step 9

Simmer the soup for 15 minutes.

Step 10

Stir the orzo into the soup and cook, stirring occasionally to prevent the orzo from sticking to the bottom, until the orzo is cooked through, about 10 minutes.

Step 11

Transfer the chicken to a plate and check to make sure it is cooked through to 165 degrees F.

Step 12

Cut up the chicken and return it to the pot.

Step 13

Add the lemon juice, the parsley, the salt, and the pepper.

Step 14

Serve.