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In a large pot or Dutch oven, melt the butter with the olive oil over medium-high heat.

Add the chopped carrots, onion, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 7 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for another minute to create a roux.

Gradually pour in the bone broth, stirring continuously to ensure the flour dissolves completely and no lumps remain.

Sprinkle in the Italian seasoning and stir to combine.

Bring the soup to a gentle boil, then reduce the heat to low, cover the pot slightly with a lid, and simmer for 10 minutes to allow the vegetables to soften further.

Add the uncooked orzo to the soup. Increase the heat slightly to maintain a gentle simmer and cook with the lid off for 10 minutes, stirring often to prevent the orzo from sticking to the bottom of the pot.

Stir in the cooked chicken, fresh lemon juice, chopped parsley, salt, and black pepper. Cook for an additional 2 minutes to heat the chicken through.

Taste and adjust seasonings as needed. Serve immediately and enjoy your comforting soup!


In a large pot or Dutch oven, melt the butter with the olive oil over medium-high heat.

Add the chopped carrots, onion, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 7 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for another minute to create a roux.

Gradually pour in the bone broth, stirring continuously to ensure the flour dissolves completely and no lumps remain.

Sprinkle in the Italian seasoning and stir to combine.

Bring the soup to a gentle boil, then reduce the heat to low, cover the pot slightly with a lid, and simmer for 10 minutes to allow the vegetables to soften further.

Add the uncooked orzo to the soup. Increase the heat slightly to maintain a gentle simmer and cook with the lid off for 10 minutes, stirring often to prevent the orzo from sticking to the bottom of the pot.

Stir in the cooked chicken, fresh lemon juice, chopped parsley, salt, and black pepper. Cook for an additional 2 minutes to heat the chicken through.

Taste and adjust seasonings as needed. Serve immediately and enjoy your comforting soup!
