Begin by boiling water in a large pot. Once it reaches a rolling boil, add a pinch of salt and the orzo pasta. Cook for 8-10 minutes until al dente. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Add half a diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-7 minutes.

Lower the heat to medium and sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables. Stir continuously for 2-3 minutes.

Slowly whisk in 3 cups of chicken broth and 1 cup of heavy whipping cream into the roux, whisk until thickened, about 4-5 minutes. Stir in 1 teaspoon of chicken bouillon powder.

Stir in 2 cups of diced cooked chicken, allow to simmer on low heat for 5-7 minutes.

Gently fold in the cooked orzo, mix until well-integrated. Add more broth if too thick.

Spoon into bowls, garnish with fresh herbs if desired. Serve hot.