Recipe by C & D's Mommy
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!
Top Review by tremak2
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.
- 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 See How It's Made
- 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.
- Stir in orzo, chicken broth, spices and salt and pepper.
- Continue cooking and bring to a full boil for about 5 minutes. Reduce heat to low. Continue cooking for another 5 minutes.
- 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).
- Add chicken and cook until heated through.
- *I prefer a thick soup, but you can add more milk to thin it out if that is your preference.