Step 1

Heat a large pot over medium heat. Melt butter. Add onions, carrots, and celery and saute for 7-8 minutes, until softened. Add garlic and cook for 1 minute.

Step 2

Add orzo and stir to coat with vegetables, about 1 minute. Add 6 cups of chicken broth and stir. Cook for 9-13 minutes or until the orzo is cooked and plump.

Step 3

Stir in chicken, fresh lemon juice, heavy cream, parmesan cheese, and salt and pepper. Let the soup heat up and thicken. If you want a thinner soup, you may add more chicken broth. The orzo pasta will soak up the chicken broth so you may need to add more in time.

Step 4

Taste for seasonings. If you want extra lemon flavor, add fresh lemon zest. Sprinkle with fresh Italian parsley and any extra freshly grated parmesan cheese.