Begin by heating a large soup pot over medium-high heat. Add the tablespoon of butter and olive oil, allowing them to melt together. Once hot, toss in the finely chopped celery, carrots, and onion. Sauté these aromatic veggies for about 5-7 minutes until they soften and release their delightful flavors.

Next, stir in the minced garlic and cook it for about 30 seconds. Be careful not to let it brown too much; we want that fresh garlic flavor without the bitterness! Afterward, sprinkle in the flour and stir continuously for another minute.

Slowly pour in the chicken broth while stirring to ensure that all the flour dissolves smoothly. Once combined, add the Italian seasoning and then place your uncooked chicken breasts into the pot. Bring everything to a gentle boil.

Cover your pot with a lid slightly ajar and reduce the heat to low. Let it simmer for about 15 minutes.

After simmering, stir in the orzo and cook for an additional 10 minutes or until tender. Keep an eye on it and stir occasionally.

Once the orzo is cooked through, carefully remove the chicken from the pot. Shred or chop it into bite-sized pieces before returning it back to the pot.

Add in your lemon juice and sprinkle in fresh parsley. Season with salt and pepper as needed. Serve immediately in warm bowls.