Saute the veggies. Melt the butter in a 4 qt dutch oven or pot over medium heat. When the butter is melted and foamy, add the diced onion, carrot, and celery and cook for 3-4 minutes, until softened. Season with salt and white pepper.
Add the broth. Add the warmed broth to the pot 1 cup at a time, stirring between additions. This helps prevent lumps in the soup. Once all the broth is incorporated, stir in the chicken and bring to a simmer for 5 minutes.
Add the orzo. Add the orzo to the soup and stir well. Cover, reduce the heat to low, and cook for 8-10 minutes or until the orzo is al dente. Make sure to stir occasionally so that the orzo doesn't stick to the bottom of the pot.
Finish the soup. Once the orzo is cooked, remove the lid and stir in the cream and chopped herbs. Season to taste with salt and pepper and serve the creamy chicken orzo soup immediately.
Notes
*You can be flexible with the herbs you add here, but I like the combination of parsley, dill, and tarragon.