Creamy Chicken Soup With Orzo |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great for a cold winter's night. I make TONS of soup. Since hubby's heart attack, I try to find things that are full of veggies. Freezes well. I make small portions and put them in ziplock bags. Great for lunches at work, or to give to my mom! Ingredients:
1 tablespoon olive oil |
1 cup carrot, peeled and chopped |
1/2 cup celery, chopped |
1/4 cup green onion, chopped (if making in the winter, you can substitute regular white onion. it's cheaper depending on where you) |
1 cup orzo pasta |
2 (429 ml) cans low sodium chicken broth (i make my own broth, and use about 1 l) |
1/2 teaspoon dried oregano |
1/2 teaspoon marjoram |
1/2 teaspoon dried basil |
1/8 teaspoon dried sage |
1/4 teaspoon salt (or to taste) |
1/4 teaspoon pepper |
1 1/2 cups skim milk |
2 tablespoons flour |
2 cups cooked chicken, diced |
Directions:
1. In a large pot, heat oil. Add carrots, celery and onion. Cook over medium high heat until they are al dente (crispy tender) ~ about 5-7 minutes.
2. Stir in orzo, chicken broth, spices and salt and pepper.
3. Continue cooking and bring to a full boil for about 5 minutes. Reduce heat to low. Continue cooking for another 5 minutes.
4. In a small bowl, combine milk and flour until smooth. Add to soup stirring constantly until mixture comes back to a boil and gets slightly thickened.(2-3 minutes).
5. Add chicken and cook until heated through.
6. *I prefer a thick soup, but you can add more milk to thin it out if that is your preference.
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