Heat the olive oil and butter in a dutch over or large pot over medium-high heat until butter is melted and bubbling.

Sauté the onion, celery, and carrots for 5-7 minutes in the oil and butter.

Add the minced garlic to the veggies and cook for 30 seconds, stirring.

Add the flour and mix until combined.

Pour in the chicken broth and whisk until the flour is dissolved. Add the chicken, Italian seasoning and bring to a boil. Cover the soup, leaving a the lid slightly open. Reduce the heat and simmer for 15 minutes.

Add the orzo and cook for 10-15 minutes, stirring often so that the orzo does not stick to the bottom of the pot.

Once the orzo is cooked to your liking, remove the chicken breast and chop or shred. Add them back to the pot and pour in the heavy cream and lemon juice.

Add salt and pepper to taste and serve.