Step 1

In a dutch oven, over medium high heat. Heat olive oil and melt the butter.

Step 2

Add onion, carrot and celery, and cook for 5 minutes.

Step 3

Add garlic, and cook for 30 seconds.

Step 4

Add flour, stir and cook for 1 minute.

Step 5

Pour chicken stock, add the chicken breasts, bay leaf, and dried herbs.

Step 6

Bring to a boil, then reduce the heat and simmer covered for 15 minutes.

Step 7

Add the orzo and cook uncovered while stirring regularly for 10 minutes (you don’t want the orzo to stick to the bottom of the pot).

Step 8

Remove from heat, discard bay leaf, take the chicken out (and make sure it reached 165°F/74°C) and shred it then return it.

Step 9

Stir in the lemon juice, zest, and parsley, season with salt and pepper. Taste the soup and adjust seasonings to your preference.