Ingredients
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1 tablespoon olive oil
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1/2 cup celery, chopped
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1 cup orzo pasta
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2 (429 ml) cans low sodium chicken broth (I make my own broth, and use about 1 L)
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1/2 teaspoon dried oregano
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1/2 teaspoon marjoram
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1/2 teaspoon dried basil
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1/8 teaspoon dried sage
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1/4 teaspoon salt (or to taste)
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1/4 teaspoon pepper
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1 1/2 cups skim milk
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2 tablespoons flour
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2 cups cooked chicken, diced
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1 cup carrot, peeled and chopped
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1/4 cup green onion, chopped (if making in the winter, you can substitute regular white onion. It's cheaper depending on where you)
Instructions
- 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.