Start by seasoning the chicken breasts with salt and pepper. In a large pot, heat the olive oil and butter over medium heat. Once hot, add the chicken breasts and get them nice and golden on both sides. You will want to sear them for about 5-6 minutes per side. This step locks in flavor and moisture.

After browning the chicken, remove them from the pot and let them rest. In the same pot, toss in the chopped onion, carrots, and celery. These vegetables are known as mirepoix, a classic base for soups and stews. Stir them around for about 5 to 7 minutes until they start to soften. It’s the aroma wafting through the air that really makes cooking fun, isn’t it?

Once the vegetables are tender, it’s time to introduce the minced garlic. Toss that in and cook for an additional minute, being careful not to burn it. It’s amazing how garlic can transform a dish. Next, sprinkle in the flour. This will help thicken the broth a touch and create a hearty soup base. Stir vigorously to break apart any lumps and let it cook for another minute.

Now, pour in the chicken broth while scraping up any browned bits from the bottom of the pot. That’s where a lot of flavor hangs out!

Slice the rested chicken breasts into bite-sized pieces and add them back into the pot. Bring everything to a gentle simmer.

Once your soup is simmering, it’s time to toss in the orzo. This pasta cooks quickly, so keep an eye on it. Typically, it takes about 8-10 minutes until it’s al dente. Stir occasionally to prevent sticking.

As the orzo is finishing up, stir in the lemon juice, lemon zest, crushed red pepper flakes, and the Italian herb blend. These ingredients elevate the soup, giving that zesty punch you crave. Adjust the salt and pepper to taste.

Just before serving, sprinkle in some fresh parsley. This adds a splash of color and freshness. You can also adjust the lemon juice based on how tangy you want it. Remember, this soup is all about flavor balance.