Heat the butter and olive oil in a large pot over medium heat until the butter is melted and lightly foamy. Add the carrots, celery, and onion along with a pinch of salt, and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant but not browned. This step builds the base flavor of the soup, so don’t rush it.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. If the garlic starts to color, lower the heat — burnt garlic will make the soup bitter.

Sprinkle the flour evenly over the vegetables and stir well so it coats everything. Cook for about 1 minute to remove the raw flour taste. The mixture will look slightly pasty — that’s exactly what you want.

Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Once all the broth is added, stir in the chicken bouillon, Italian seasoning, thyme, turmeric, and bay leaf.

Increase the heat slightly and bring the soup to a gentle boil, then reduce to a steady simmer. Avoid a rolling boil, which can make the orzo cook unevenly.

Taste the soup and adjust seasoning with salt, pepper, or a little extra lemon juice if needed.

Ladle into bowls and finish with fresh parsley and grated parmesan cheese. Serve hot with crusty bread or breadsticks for dipping.