Creamy Chicken Soup With Orzo
photo by Marie Nixon
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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I'm a mom and I love to cook. Started cooking when I was 20, and found I love to do it! I love to experiment with new stuff all the time, and I hate prepackaged foods and recipes that use them, so I always try to figure out the ingredients on my own to copy a recipe. I just don't think that opening a can of baked beans and adding something to it makes for homemade beans!!) My husband had a heart attack last year at the age of 39! So now, we try to eat a lot healthier. I am always looking for ways to get more veggies into him. In my recipes, I never add salt, but I post it here cuz I know most people still like the taste. It takes a while, but you get over it when you cut it out of your cooking. We don't even have a salt shaker anymore. Poor guests! I love that when I post something here, I can see the nutritional breakdown so I know what he can and can't have. I've printed all kinds of recipes that I've found here and made up a heart friendly cookbook for us.