ITALIAN CHICKEN ORZO SOUP

By curly

Ingredients

• 1 Tbsp olive oil
• 1/2 cup chopped onion
• 1 cup sliced carrot
• 1 1/2 cups cubed cooked chicken
• 7 oz (1 cup) uncooked orzo or rosamarina (rice-shaped)
• pasta
• 1/2 tsp dried Italian seasoning
• 3 (14.5) oz cans ready-to-serve chicken broth
• 1 1/2 cups milk
• 2 Tbsps flour
• 1 cup frozen cut green beans, thawed

Preparation

Step 1

Heat oil in a Dutch oven over medium-high heat until hot. Add carrot and onion; cook and stir 3 to 5 minutes or until onion is tender, stirring occasionally.

Add chicken, orzo, Italian seasoning and broth; mix well. Bring to a boil. Reduce heat; simmer 15 minutes or until orzo is tender, stirring occasionally.

In a small bowl, combine milk and flour; beat with wire whisk until smooth. Add flour mixture ad green beans to soup; blend well. Simmer 10 minutes or until soup is thickened, stirring occasionally.