- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- 1/2 medium onion chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
- Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
- Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
- Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice, parsley, and season the soup with salt & pepper as needed. Serve immediately.