Step 1

Add the butter and olive oil to a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots, celery, Italian seasoning, salt, black pepper, and crushed red pepper. Mix well to coat in the butter and oil. Cook for 5-8 minutes, or until softening, stirring occasionally.

Step 2

Add the garlic, mixing well to combine. Cook until fragrant, about 30 seconds.

Step 3

Reduce the stovetop heat to medium and sprinkle the vegetables with three tablespoons of all-purpose flour. Stir until the flour is combined and no dry spots remain.

Step 4

Slowly pour in the chicken broth, stirring continuously to prevent any clumps of flour from forming, then add the chicken. Bring the soup to a boil over high heat.

Step 5

Once boiling, reduce heat to a simmer, cover with a lid, and cook for 15 minutes. After 15 minutes, stir in the orzo and continue to cook for an additional 15 minutes, stirring often as orzo likes to stick to the bottom of the pot.

Step 6

Carefully remove the chicken from the pot to a clean plate. Shred with a fork or chop into small pieces. Return the chicken back to the pot. Add the lemon juice and frozen peas and continue to cook for an additional 2-3 minutes.

Step 7

Season with additional salt and black pepper, to taste, and garnish with fresh chopped parsley, if desired.