Creamy Chicken Soup With Orzo

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!

• Ready In: 40 mins
• Serves: 4-6

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.