Total Time
Prep 10 mins
Cook 30 mins

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 Nutrition


  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.
Most Helpful

I like that this is a healthier version of this cream soup. It was tasty and my teens ate it as well.I made it exactly as is (with white onion) but used a specialty lemony orzo. The taste was good, but the Italian herbs were a little much for my liking. I would definitely make it again, but omit the oregano, basil.

tremak2 January 08, 2012

Very good soup for a cold night! I did do a few things different, I used a stick of butter instead of Olive Oil (I doubled everything)used green & white onions and added extra chicken bouillon. Turned out excellent!!

Robbin in Texas January 11, 2009

Mmmmmmmmmm. I didn't have celery, so I added frozen peas. Super delish! All 3 of my kiddos (7 and under) ate it up. That's saying something!

Sisty Gin September 10, 2008