1-Step 1: Prep Your Ingredients Trim and pat dry 1.5 pounds uncooked chicken breasts. Dice 2 sticks celery, 2 medium carrots, and 1/2 medium onion; mince 3 cloves garlic. Measure out 1 cup uncooked orzo and have 1 tablespoon lemon juice and 1 tablespoon chopped fresh parsley ready. Having everything prepped streamlines the process and prevents overcooking the orzo just like in the directions provided.

2-Step 2: Sauté the Vegetables Heat 1 tablespoon butter and 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the celery, carrots, and onion, and sauté for 5-7 minutes until they soften. This step builds the savory base, just as outlined in the recipe directions.

3-Step 3: Add Garlic and Flour Stir in 3 cloves minced garlic and cook for 30 seconds, then add 2 tablespoons flour and cook for another minute. This thickens the soup nicely before you pour in 6 cups chicken broth and stir until the flour dissolves.

4-Step 4: Simmer the Soup Add 1/4 teaspoon Italian seasoning and the chicken breasts, then bring to a boil. Reduce heat and simmer for 15 minutes with the lid slightly open. Remove the chicken, cut it into bite-sized pieces, and return it to the pot for a hearty texture.

5-Step 5: Cook the Orzo Stir in 1 cup uncooked orzo and cook for about 10 minutes until tender, stirring frequently to avoid sticking. This step ensures the orzo soaks up the flavors without becoming mushy.

6-Step 6: Finish with Flavors Add 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, and salt and pepper to taste. For a brighter twist, increase lemon juice as suggested in the tips. Serve immediately for the best taste.