Begin by heating the butter and olive oil in a large soup pot over medium-high heat. Once the butter has melted, add the finely chopped celery, carrots, and onions. Sauté these vegetables for approximately 5-7 minutes, until they begin to soften.
Incorporate the minced garlic into the pot and cook for about 30 seconds, just until it becomes fragrant. Sprinkle in the flour, stirring constantly, and cook for another minute or so to form a roux.
Slowly pour in the chicken broth, stirring continuously to ensure the flour fully dissolves. Add the Italian seasoning and the uncooked chicken breasts to the pot. Bring the mixture to a rolling boil.
Once boiling, cover the pot with the lid slightly ajar, reduce the heat, and allow the soup to simmer gently for about 15 minutes.
Next, stir in the uncooked orzo. Cook for an additional 10 minutes, or until the orzo is tender. Be sure to keep the lid off and stir frequently to prevent the orzo from sticking to the bottom of the pot.
Remove the chicken breasts from the pot, cut them into bite-sized pieces, and return them to the soup. Stir in the lemon juice, adjusting the amount to your taste preference. Add the freshly chopped parsley, and season the soup with salt and pepper as needed. Serve immediately.
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