“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:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.

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