Step 1

Place 2 tablespoons of olive oil into a large stockpot and heat over medium/high heat.

Step 2

When olive oil is fragrant, add garlic, carrot, celery, onion, and potato. Saute for around 5 minutes. Then, season with Italian seasoning, salt, and pepper and mix. Add broth and stir.

Step 3

Submerge raw chicken breast in the broth and add thyme bundle. Bring soup to a rolling boil over medium/high heat.

Step 4

Once boiling, turn heat down to low and cover. Let simmer for 20 minutes.

Step 5

While the soup is simmering, prepare orzo pasta by following the directions on the back of the box. Once done, drain and set aside.

Step 6

When the soup is done simmering, remove herb bundle from the soup and discard. Remove chicken breast from soup and shred with two forks, and set aside.

Step 7

Now, prepare your roux. In a small saucepan, melt butter over medium/high heat. Lower heat to medium heat and slowly add flour to butter. Mix with a whisk until mixture turns into a crumble. Remove from heat.

Step 8

Immediately add roux to the soup and turn heat back to medium/high heat and bring to a boil. Use a wooden spoon to break up the roux, makings sure there are no chunks in the soup.

Step 9

One boiling, turn heat off and stir in frozen peas, cooked orzo pasta, and shredded chicken and mix again.

Step 10

Finally, add 2 tablespoons of heavy cream and mix.