In a large pot, melt 3 tablespoons of unsalted butter over medium heat. Add the diced onion, sliced carrots, and diced celery, sautéing until they soften, about 5-7 minutes.

Stir in 1 teaspoon of garlic powder, 2 teaspoons of fresh thyme, 2 teaspoons of fresh rosemary, and 1 teaspoon of chicken bouillon seasoning along with ½ teaspoon each of salt, paprika, adobo seasoning, and black pepper. Cook for 1-2 minutes until fragrant.

Sprinkle in ¼ cup of all-purpose flour and stir well to combine. Cook for an additional 1-2 minutes to ensure the flour is nicely toasted.

Slowly pour in 3 cups of chicken broth while continuously stirring to prevent lumps. Bring the mixture to a gentle boil.

Toss in 1½ cups of uncooked orzo. Reduce the heat and simmer the mixture until the orzo is tender, approximately 8-10 minutes.

Stir in 1 cup of heavy cream and 2 cups of cooked chicken, heating through. Taste and adjust seasoning as needed.

Add ½-1 cup of frozen peas and cook until they are warm.

Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of Parmesan, if desired.